Ingredients
1 cup warm 2% milk (110° to 115°)1 package (1/4 ounce) active dry yeast1/4 cup sugar2 large eggs1/4 cup canola oil3-1/4 cups all-purpose flour1 teaspoon salt
Preparation
Place the warm milk, yeast, sugar, eggs and oil in a blender; cover and process on low speed for 30 seconds or until blended.
In a large bowl, combine the flour and salt. Add yeast mixture; stir with a spoon until combined (do not knead). Cover and let rise in a warm place until doubled, about 30 minutes.
Stir down dough. Fill greased muffin cups half full. Cover and let rise until doubled, about 30 minutes.
Bake at 350° until golden brown, 18-20 minutes. Remove from pans to wire racks. Serve warm.
