Amazing Easy Fluffy Blender Rolls
These easy fluffy blender rolls are AMAZING. No kneading and no mixer required, the dough is a dream to work with. Best rolls ever!
If a food blogger already has over ten dinner roll recipes in her archives, should she a) keep a new, life changing roll recipe to herself or b) risk the haters’ comments about hyperbole, and post it for the world to make and love?
B. I choose B.
You guys, this roll recipe is amazing. For what they require in effort (spoiler alert: hardly anything), they are easily the fluffiest rolls I have ever made.
The wet ingredients are quickly mixed together in a blender and everything is stirred together by hand in a big bowl. No kneading. No mixer. It’ll take you 10 minutes tops to make the dough.
Last December, a fantastic reader, Marci T., sent me her recipe for “blender rolls.”
At first glance, the ingredients seemed pretty similar to these Parker House rolls that have been on my site forever. But I was intrigued by both the lack of stand mixer and the addition of a blender.
And I was quickly won over! These easy fluffy blender rolls are extraordinary. I have easily made them over a dozen times this last year, and each time, we can’t get over how soft and fluffy they are.
They are definitely going to be the rolls I make this Thanksgiving. (They are perfect for splitting in half and buttering, and I can already tell they will make the most fantastic leftover turkey sandwiches.)
How to Make Blender Dinner Rolls
All ingredients except the flour and yeast go into a blender:
- hot, hot water
- butter (straight from the fridge; don’t even need to cut it into pieces)
- sugar
- salt
- eggs (I add these after the first four ingredients have blended for a few seconds)
I honestly think the blender makes a difference here. Blending these ingredients until they are frothy and well-combined is key to the light and fluffy roll outcome!
The wet ingredients go straight into the flour and yeast and everything gets mixed until no flour streaks remain.
The texture of the dough will be soft, sticky and a little bumpy. Don’t over mix or knead the dough.
Just cover and let rise until puffy and doubled, about 1 1/2 hours depending on how warm and toasty your kitchen is.
Roll Them Parker House Style
I almost always make these Parker House style (i.e. folded over) but I’m a rebel and instead of cutting them into circles, I take the easy way out and go for rectangles (which makes them square rolls once folded over).
Split the roll dough into two pieces.
The dough is pretty sticky, so on a lightly floured counter, roll each piece into a thick rectangle, about 9X14-inches (the thicker the rectangle, the fluffier the rolls will be – I try for about 1/4-inch thick or slightly thicker).
Cut the rectangle in half lengthwise and then cut each half into six pieces.
Dip the bottom of each rectangle into butter and then swipe the buttered end back and forth on a half sheet pan and fold in half.
Roll Them Crescent Style
For a bit fancier presentation, you can roll them crescent style.
Again, on a lightly floured counter, split the dough in half and roll each half into a thick circle about 14-inches in diameter.
Brush with butter and cut the circle into 12 triangles and roll each up starting with the wide end.
Rise and Bake
Cover the rolls and let rise until noticeably puffy (but not necessarily doubled).
Bake at 375 degrees F for 15-18 minutes until golden.
Out of the oven, you can brush the tops with melted butter or leave them with that delightful bakery-style lightly floured top.
How to Get Rolls Perfectly Golden
I hear from a lot of you that your rolls have trouble browning in the oven. They taste great, but they stay kind of pale and pasty in color.
Here are a few tips that might help:
- bake at a higher temperature like 375 or 400 degrees F
- don’t open the oven while baking (it lets out all that critically hot air!); use an oven light to check on them
- place an oven rack a little higher in the oven (bread and rolls tend to brown better above the halfway point)
- add just 1-2 minutes onto the baking time
I hope it’s clear from these pictures and my probably-annoying repetition how fluffy and amazing these rolls are.
My Aunt Marilyn, who’s opinion should never be discounted, declared these the best rolls she’s ever had. If that’s not a ringing endorsement, I don’t know what is.
I’ve also heard from Marci (who gave me the recipe) that they make pretty amazing cinnamon rolls (and orange rolls!), too.
Apparently, these easy fluffy blender rolls are the most overachieving, perfect rolls on the planet.
They’re easy enough for roll-making newbies and exciting enough for expert bread makers. I really, really hope you love them!
FAQs for Fluffy Blender Rolls
The baked and cooled rolls freeze great! I haven’t tried freezing the dough or the shaped rolls before baking.
The rolls can be shaped and placed on a sheet pan, covered, and immediately put in the refrigerator (before they rise) for up to 24 hours. They will probably rise a bit in the refrigerator. Take them out to come to room temperature and finish rising and bake as directed.
Here are a few tips that may help your rolls brown better or more evenly: bake at a higher temperature like 375 or 400 degrees F;
don’t open the oven while baking (it lets out all that critically hot air!);
place an oven rack a little higher in the oven (bread and rolls tend to brown better above the halfway point); add 1-2 minutes onto the baking time.
Absolutely! I do it all the time. For a double batch, I double everything straight across except the yeast. I use 2 1/2 tablespoons yeast for a double batch (instead of 3 tablespoons).
Yes! Active dry yeast needs to dissolve/proof in water before adding to the dry ingredients (whereas instant yeast can be added directly to the dry ingredients without proofing). For active dry yeast, add the yeast to the blender after adding the eggs and blend for a few seconds.
I haven’t tried these with 100% whole wheat flour, but I have subbed out two cups of the white flour for whole wheat and it works great. I recommend using white whole wheat flour for a lighter, less dense result (as opposed to red whole wheat flour).
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Easy Fluffy Blender Rolls
Ingredients
- 2 ½ cups hot water, not boiling; just hottest water from tap
- ½ cup (113 g) salted butter
- ⅓ cup (71 g) granulated sugar
- 2 teaspoons salt
- 2 large eggs
- 7 cups (994 g) all-purpose flour (see note)
- 1 ½ tablespoons instant yeast (see note for active dry yeast)
- 6 tablespoons butter, melted
Instructions
- To a blender, add the hot water, butter (I just throw the whole stick in there), sugar, and salt. Blend for 10-15 seconds until well-combined. Add the eggs and blend until smooth.
- In a large bowl, whisk together the flour and yeast.
- Pour the wet ingredients over the flour and stir with a spoon (or use your hands) until well-combined and no dry streaks remain. The dough will be sticky and bumpy.
- Cover and let rise until noticeably puffy and doubled, about 1 1/2 to 2 hours.
- Divide the dough in half.
- For folded square rolls, on a lightly floured counter, roll half of the dough into a thick rectangle, about 9X14-inches. Cut in half lengthwise and then cut each half into six rectangle pieces. Dip the bottom of each piece in butter and swipe the buttered end back and forth on a half sheet pan and then fold in half (see pictures in post for a visual). Repeat with remaining dough, spacing the rolls about 1/4-inch apart.
- For crescent rolls, on a lightly floured counter, roll half of the dough into a thick circle, about 14-inches in diameter. Brush with melted butter. With a pizza cutter, cut into 12 equal pieces. Roll each piece up starting with the wide end and place on a parchment-lined half sheet pan. Repeat with remaining dough.
- Cover the rolls and let rise until puffy, about 1 1/2 hours.
- Preheat the oven to 375 degrees F. Bake for 15-18 minutes until golden. If desired, brush tops with melted butter while still warm.
Notes
Recommended Products
Recipe Source: adapted slightly from a MKC reader, Marci T. (thanks so much, Marci!)
These rolls are fabulous!! New favorite!! Thank you for another delicious recipe!!
These rolls are SO easy and delicious! I made them for Thanksgiving this year, and my in-laws called the next day to make sure I could also make them for Christmas, and they were requested again for a birthday dinner this month. My mother-in-law actually said eating them is akin to a religious experience! Mel, love that you included the weight of flour, makes it so much faster and easier than spooning 7 cups of flour! Game changer. Now I just need to get a rough flour weight next time I make Gloria’s cinnamon rolls to make that a little easier too. 🙂
My new go-to!! My mom made these for Christmas Eve and after sampling their deliciousness, I made them for Christmas day. So yummy and easy!!! I’ve made plenty of rolls from this site with much success but I love how fluffy these ones are. I think I’ll stick with these for awhile. Maybe forever. Thanks Mel!
I don’t have a blender. Can I make it a different way? Food processor or with a stand mixer?
A food processor should work fine.
I’ve made these rolls countless times. They are so easy and beyond delicious. They are always a crowd pleaser. Friends and family beg for these rolls at every event. They are also very forgiving. I’ve done a few rush jobs with them and they always turn out perfect.
Do you I could use my food processor instead of a blender?
Yes, a food processor should work just fine.
I don’t have a blender. Could I use my food processor or is that too much power?
Yes, a food processor should work just fine.
These rolls are fantastic and so easy to make! I love that there is no kneading involved and they still come out light and fluffy.
I made them for Thanksgiving and everyone loved them! Hats off to you for such a wonderfully easy and tasty recipe!!
Thank you, Pamela! Glad the rolls were a hit!
These rolls are fabulous and so easy! I decided to try a new roll for Thanksgiving and these did not disappoint. The dough was so easy to work with. And as advertised, these are very fluffy and SO good. They were a hit! Can’t wait to make them again.
UPDATE: I used this dough recipe to make cinnamon rolls. They were amazing! My daughter declared them the “best cinnamon rolls ever”. I shared some with a neighbor and they commented on how great the flavor of the roll was. I loved that it was so easy to adapt this recipe into cinnamon rolls. This will be a regular for sure!
That’s amazing!
These turned out amazing!!! It was my first time making these and they did not disappoint! I might’ve taken your advice to roll out a thick rectangle a little too seriously because these rolls ended up being bigger than I had planned. No biggie though the taste was divine!
Love this rolls! Disappointed in my lack of ability to cut a circle in 12 equal pieces. How do I do this without getting out my 9th grade geometry protractor?? Seriously, I need some tips.
*these
Cloak your dough into a ball, flatten it with your hand, then roll out your circle, from the middle to the outside
I don’t own a blender. Would a food processor work?
I think so!
Made these for the first time tonight and they were heavenly! I’ve had a favorite roll recipe for years but I think these may have just usurped the first place spot! Soooo good!
Super easy and amazing every time! Everyone raved about these rolls at thanksgiving.
Fantastic! Made these for a friend’s giving get together and they were a hit! Will likely be making them for thanksgiving too!
Hi Mel, I’m a regular visitor to your site – I love your recipes! I’ve made this roll recipe probably 7 or 8 times now and I love it but have never been able to get the BOTTOM of my rolls to brown. They always stay very light and almost look doughy (even though the rolls are baked through). I’ve experimented with longer baking times, a lower oven rack and less butter in the dipping process but none of those changes make a difference. I’m using a regular baking sheet (looks similar to yours in the photos). Any ideas?
I’d love to solve this mystery and have the rolls be perfect! Thank you!
Hi Elisa! Have you tried increasing the oven temperature by 25 degrees?
I made a goal to get better at rolls this year…these rolls definitely made me feel
Good about my goal! Made them for the first time yesterday. They got big and fluffy. I look forward to making them again and again. I love that this is a big recipe and is forgiving. Great instructions, too. Thanks so much!!
We have made these rolls so many times. They are amazing! So yummy for leftover ham or turkey sandwiches.
Holy moly. I ate an obscene amount of these rolls. They are super easy to make, and the recipe is really forgiving. I forgot to put the eggs in and then realized AFTER I had already mixed the wet with the dry ingredients. I figured I had nothing to lose so I gently folded the egg into the dough and to my surprise, these little troopers turned out PERFECT. Perfectly delicious and soft and buttery and soft… oh so pillowy soft. I need to make more ASAP.
Made these today and everyone loved them. I think I rolled the dough out a bit thinner than I should have because they were not very “fluffy”….but tasted darn good!
I made these for Thanksgiving and everyone loved them! They were requested for Christmas. When I made them the first time, they were a little more biscuity and not as fluffy as I’ve been reading about. Mel, you mentioned a few extra minutes of baking can change the texture. Should I bake them more or less? Sorry, a newbie here. They were delicious before, I’m just wondering if I should do something different the next time. Btw, you’re the best! Can’t imagine what I’d do without this site.
Hi Andrea! Do you feel they were under baked at all? You can try a few minutes of kneading to change the texture a bit.
Thank you for responding! I don’t think they were underbaked? I’ll try baking them a little longer and kneading. Will let you know! Thanks, again!!! Merry Christmas!
Fixed a “trial run” today to see if I wanted to use these for Christmas dinner next weekend and was delighted with the results. These are so easy and delicious and have that wonderful yeast taste with the slightly floured tops that we prefer. I halved the recipe since I won’t need 24 rolls and that worked well.
Thank you Marci, for sharing the recipe with Mel. And thank you Mel for posting & sharing! These are delicious and sooo easy. I think this will be my go to recipe for rolls!
You are so welcome! Mel is the only one to trust with this recipe
I tripled these for Thanksgiving today and they were a hit! I like that I can stir with wooden spoon in a giant bowl because I wouldn’t be able to make this many in my Kitchenaid.
Dumb question, but after you butter the rectangles do you fold them butter side in or butter side out? I did out. They’re in the oven now!
I do butter side in but I think either could work!
Have you ever weighed the flour rather than measured by cup? If so, how many grams/ounces?
It’s about 900-1000 grams of flour.
Going to try these for Thanksgiving this year! They look amazing!
I thought I’d better give these rolls a shout out. I made them for Sunday dinner with soup. Leftovers-this morning breakfast (tuesday) my 3 kids were fighting over the last 3 rolls. My middle son had “called” one last night, so my oldest grudgingly handed it over. A HUGE success when your kids love them that much.
These truly are best ever! I’ve had a favorite homemade roll recipe for years and these just took its place. So crazy easy! And just perfect, my family devoured them!
WOW these were SO delicious and SO easy!! Definitely going into the rotation. I usually just make the frozen Rhodes rolls because they are just so fast and easy but if you have just a little extra time these are worth it. So light and fluffy!! Thanks for sharing!