Blender Yeast Rolls Recipes

EASY SOFT DINNER ROLLS

Steps:

• Heat oven to 200°F | 100°C (if using your oven to proof the dough).
• Mix the yeast, 1 tablespoon of sugar and warm water in a large bowl. Let sit for 7-10 minutes until foamy and frothed.
• While yeast is activating, combine the milk and butter in a 2-cup capacity microwave safe jug. Microwave on high for about 40-50 seconds, or until butter has half melted and milk is luke warm. Stir in remaining sugar and salt. Give it a light mix until the butter completely melts through the milk, and the sugar dissolves. Add to the yeast in the bowl.
• Add in 2 cups of flour, giving it a light mix to combine with a wooden spoon, then add in the remaining 2 cups of flour. Mix until starting to pull away from the walls of the bowl (about 1-2 minutes). Turn out on a lightly floured work surface and use the extra 1/4 cup of flour in tablespoon increments to knead until smooth, elastic and slightly sticky (about 4-5 minutes kneading). (Lightly oil your hands if the dough gets too sticky.)
• Transfer dough back into the bowl. Cover with a warm damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven, leaving the door ajar for the first 10-15 minutes or so. After 15 minutes, close oven door and allow the dough to double in size (another 45 minutes).
• Scrape dough onto a lightly floured work surface or kitchen bench, knead lightly for about 30-40 seconds if needed to bring the dough together, and mould into a loaf shape. Cut in half, then cut both halves into 6 equal pieces (you should now have 12 equal pieces all together).
• Working one by one, lightly flatten each piece of dough in the palm of your hands, then bring up all sides to form a peak on top (like a tent shape), and pinch and seal this peak. Flip it over and you should have a smooth top! Ensure there are no cracks. If there are, turn the roll upside down again and smooth the cracks out towards the peak you just made, pinching the seal again, and flip over to double check the top is smooth. (Use a light dusting of flour in your hands to prevent sticking if you need to.)
• Arrange rolls, smooth side up into a lightly greased 9x13-inch baking pan or dish (you can line your pan or dish with parchment paper if you wish).Preheat oven to 375˚F | 190˚C (or 350°F | 180°C for fan forced ovens).
• Lightly spray rolls with cooking oil spray, cover with plastic wrap and let rise again until just about doubled in size, (about 30 minutes).
• Bake in a preheated oven for 20-25 minutes, or until rolls are golden browned. (Check them after 18 minutes to make sure they are ok.)
• Lightly brush with a little extra melted butter, and transfer to a cooling rack.

BLENDER YEAST ROLLS

Steps:

• In a blender, combine the warm milk, yeast, sugar, eggs and oil. Cover and process on low speed for 30 seconds or until blended.
• In a large bowl, combine the flour and salt. Add the yeast mixture and stir with a spoon until combined. Cover and let rise in a warm place until doubled in size, about 30 minutes.
• Stir dough down. Fill greased muffin cups half full. Cover and let rise ntil doubled, about 30 minutes.
• Bake at 350 for 18-20 minutes or until golden.
• Serve warm.

EASY YEAST ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, egg, oil, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a loose knot. Tuck ends under. Place 2 in. apart on greased baking sheets. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 15-20 minutes or until golden brown. Remove from pans to wire racks.

EASY BATTER ROLLS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until blended. Add egg; beat on low speed for 30 seconds, then on high for 3 minutes. Stir in enough of the remaining flour to form a stiff dough. Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes., Stir dough down. Fill 12 greased muffin cups half full. Cover and let rise until doubled, about 15 minutes., Bake at 350° until golden brown, 15-20 minutes. Cool for 1 minute before removing from pan to a wire rack. Brush tops with melted butter. Freeze option: Freeze cooled rolls in airtight containers. To use, microwave each roll on high until warmed, 30-45 seconds.