Super Soft Milk Bread Rolls (Blender Method)

Ingredients

Liquid (Blender Mix)

• 1 cup warm milk (240 ml)
• 2 eggs
• ½ cup sugar (100 g)
• ⅓ cup oil (80 ml) or melted butter
• 1 tbsp instant yeast

Dry Ingredients

• 4–5 cups all-purpose flour (500–600 g)
• 1 tsp salt

For Brushing

• 1 egg yolk + 2 tbsp milk (optional)
• Or melted butter after baking

🍞 

Instructions

1. Blend the Liquid Base

1. In a blender add: warm milk, eggs, sugar, oil, yeast.
2. Blend for 20–30 seconds until smooth.

2. Make the Dough

1. Pour the liquid into a large bowl.
2. Add 4 cups flour + salt, mix well.
3. Gradually add more flour (up to 1 extra cup) until dough is soft and slightly sticky.
4. Knead for 8–10 minutes until smooth and elastic.

3. First Rise

• Cover and let rise 1 hour or until doubled.

4. Shape the Rolls

1. Punch down the dough.
2. Divide into small balls (about 25–30 pieces).
3. Shape smooth round rolls and place on a lined baking tray.

5. Second Rise

• Cover and let rise 30–40 minutes.

6. Bake

• Preheat oven to 180°C (350°F).
• Brush with egg wash (optional).
• Bake 15–20 minutes until golden brown.

7. Finish

• Brush with melted butter for extra softness.
• Serve warm—super fluffy and perfect!

💡 

Tips for Extra Soft Rolls

• Use warm (not hot) milk.
• Don’t add too much flour — soft dough = soft bread.
• Let rolls cool under a towel to stay pillowy.