Blender Dinner Rolls
  • 2 ½ cups hot water, not boiling; just hottest water from tap
  • ½ cup (113 g) unsalted butter
  • ⅓ cup (71 g) granulated sugar
  • 4 teaspoons salt
  • 2 large eggs
  • 7 cups (994 g) all-purpose flour (see note)
  • 1 ½ tablespoons instant yeast
  • melted butter
  • 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.