Got it — you’re asking for a detailed recipe + FAQs for making Blender Bread Rolls 🥖 (soft rolls made by blending the wet ingredients for an easy, fluffy dough). Here’s a full breakdown:

🥖 Blender Bread Rolls Recipe

Ingredients (makes ~12 rolls)

• 3 ½ cups (420g) all-purpose flour (or bread flour, for chewier rolls)
• 2 ¼ tsp (7g) instant yeast (1 packet)
• ¼ cup (50g) sugar
• 1 tsp salt
• 1 cup (240ml) warm milk (110°F / 43°C)
• ¼ cup (60g) unsalted butter, melted
• 1 large egg
• 1 extra egg yolk (optional, for richer dough)
• 1 tbsp oil or melted butter (for greasing)

For topping (optional):

• 1 egg + 1 tbsp milk (egg wash, for shine)
• Sesame seeds, poppy seeds, or garlic butter

🥣 Instructions

1. Blend wet ingredients
   • In a blender, add warm milk, melted butter, egg, and sugar. Blend until smooth (about 20–30 sec).
2. Mix dry ingredients
   • In a large mixing bowl, combine flour, yeast, and salt.
3. Form the dough
   • Pour the blended mixture into the dry ingredients. Mix with a spatula until dough comes together.
   • Knead on a floured surface (or in a stand mixer with dough hook) for 8–10 min until smooth and elastic.
4. First rise
   • Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.
5. Shape the rolls
   • Punch down dough, divide into 12 equal pieces, and shape into balls.
   • Place on a greased or parchment-lined baking tray, spaced slightly apart.
6. Second rise
   • Cover loosely and let rise again for 30–40 min until puffy.
7. Bake
   • Preheat oven to 375°F (190°C). Brush rolls with egg wash.
   • Bake for 15–18 min until golden brown.
8. Cool slightly & serve
   • Brush with melted butter if you want extra softness. Serve warm.

❓ Blender Bread Rolls FAQs

1. Why use a blender?

Blending the wet ingredients makes the dough smoother, lighter, and quicker to combine — less hand mixing required. It also evenly distributes sugar, fat, and eggs for softer rolls.

2. Can I use active dry yeast instead of instant yeast?

Yes! Just dissolve active dry yeast in the warm milk (with 1 tsp sugar) for 5–10 minutes until foamy before blending.

3. My rolls are dense — what went wrong?

• Dough wasn’t kneaded enough (needs elasticity).
• Liquid was too hot and killed the yeast.
• Not enough rising time.

4. Can I make them ahead?

Yes! After shaping into balls, cover and refrigerate overnight. Bake the next day after letting them come to room temp and puff up.

5. Can I make them without eggs?

Yes — replace egg with 3 tbsp yogurt or applesauce for moisture. Rolls will be slightly less rich.

6. How to store?

• Room temp: 2–3 days in an airtight container.
• Freezer: Wrap tightly and freeze for up to 2 months. Reheat in oven.

7. Variations?

• Garlic butter rolls: Brush with garlic-parsley butter after baking.
• Sweet rolls: Add ½ cup raisins or chocolate chips.
• Whole wheat: Replace up to 50% flour with whole wheat flour.

👉 Do you want me to also give you a step-by-step troubleshooting guide with photos/diagrams for the dough stages (like sticky vs smooth, proper rise, shaping rolls), or just text-based instructions?