My family loves bread. When I was little, my mom would make our sandwiches for lunch with homemade bread, and I remember being embarrassed at lunchtime at school because everyone else had store bought white bread. Of course as an adult, I realize how much yummier homemade is compared to store bought, and how silly I was to be self conscious of my thick crusty homemade bread. My mother makes the BEST fluffiest light rolls too, even way better than I do when I use the same recipe. I have posted them before here. That recipe is great for when you have extra time to devote to making them, but when I saw this quick blender recipe in Taste of Homes Holiday 2008 Thanksgiving edition, I wanted to try it to see if it would be a good fast alternative recipe. They turned out beautiful and delicious and no kneading or shaping is involved.
Blender Light Rolls
1 c warm milk (not too hot or it will ruin your yeast)
1 pkg. yeast or 1 Tablespoon
1/4 c sugar
2 eggs
1/4 c oil
Put these 5 ingredients in a blender and blend for 30 seconds on low.
In a bowl combine:
3 1/4 c flour
1 tsp. salt
Then pour the ingredients from the blender into the flour mixture and stir till everything is combined.
Divide dough among 12 greased muffin cups, just dropping it in with a spoon.
Cover again with a towel and let raise for another 30 minutes.
Bake in a preheated 350 degree oven for about 20 minutes till golden.
Take them out of the pan to cool on a clean towel (or wire rack) so they won’t continue to brown.
Quick Blender Light Rolls
Ingredients
- 1 c warm milk not too hot or it will ruin your yeast
- 1 pkg. yeast or 1 Tablespoon
- 1/4 c sugar
- 2 eggs
- 1/4 c oil
- 3 1/4 c flour
- 1 tsp. salt
Instructions
- Put milk, yeast, sugar, eggs and oil in a blender and blend for 30 seconds on low.
- In a bowl combine the flour and salt.
- Then pour the ingredients from the blender into the flour mixture and stir till everything is combined.
- You don’t have to knead it, just cover with a towel at this point, put it in a warm, non drafty spot and let raise for 30 minutes.
- Divide dough among 12 greased muffin cups, just dropping it in with a spoon.
- Cover again with a towel and let raise for another 30 minutes.
- Bake in a preheated 350 degree oven for about 20 minutes till golden.
- Take them out of the pan to cool on a clean towel (or wire rack) so they won’t continue to brown.
These are delicious served warm, but they taste good for breakfast too, if you have any left over.
These were the easiest rolls I’ve ever made, and they were scrumptious too!
Hope you enjoy!