Ten Minute Rolls
Scroll down for printable recipe card! 😁
I’m the worlds worst about planning a meal from start to finish and not thinking about the bread until we’re about ready to eat. That is where these rolls come in handy. If you work fast, you can have them ready start to finish in about ten minutes using ingredients you probably already have on hand.
The ingredients are easy and you probably already have them on hand: Mayo, Milk, Salt, and Self Rising Flour.
Now let me start this post by saying that if you are someone who doesn’t care too much for mayonnaise, you’re in good company. I’ve never been a “Ooh mayo!” type gal myself. It kinda grosses me out. Thing is, though, mayonnaise is mostly just oil and eggs so lets look at it from that perspective for the basis of this recipe- because, while I don’t care for mayo, I love these rolls.
Place your flour, mayo, milk, and salt in a bowl…
Stir that up with a spoon until it well mixed.
These are kind of a cross between a biscuit and a roll, so if you want biscuits, call them biscuits. If you want rolls, call them rolls. Easy peasy!
Now spray six cups in a muffin tin with cooking spray. I also like that this recipe just makes six, which is usually plenty for us.
Divide your batter between the muffin cups. Bake at 425 for 8-10 minutes.
See how easy that was? Dump in a bowl, stir, bake.
Here are our finished rolls!
Sometimes I make these for breakfast, sometimes for supper, and sometimes as a little afternoon treat.
With a recipe that just has you throwing a few ingredients together in a bowl and stirring, then cooking for eight to ten minutes, it is entirely possible to have these done start to finish in ten minutes.
Ingredients
- 1 Cup Self Rising Flour*
- 2 Tablespoons Mayonnaise
- 1/2 Cup Milk
- Dash of salt*
Instructions
- Combine all ingredients in a bowl and stir until well combined.
- Grease six cups in muffin tin. Divide batter evenly among cups.
- Bake at 425 for 8-10 minutes.
- Serve as a roll or a biscuit.
Notes
Nutrition
This recipe was originally published here in 2011. I updated the post and photos in 2020.
A great cook knows that its not what is on the table that matters,
it is in the chairs around the table.
This post featured on Meal Plan Monday and Weekend Potluck!
We are making these tonight for 2 different reasons… 1st, I’m making the insides to chicken pot pie and I’m serving it over these rolls 🙂 Then I’m making a second batch of these biscuits and using then for Strawberry Shortcake!
I Love that 9 times out of 10 I have everything I need already in my kitchen 🙂
Thanks so much!
Not sure if this has been posted anywhere on here or not but a quick tip when not filling all your muffins spots in your muffin tin fill them half way with water, it helps whats in the full ones cook more evenly. Learned that from my 14yr son who took Home Ec last year! He now makes his Mama lemon poppy seeds once a month on the weekends!
OMGoodness! These ‘mayonaise rolls’ (hubby calls them) are fantastic! I can’t seem to make bisquits worth a darn, but these came out great! Will definately on our menu often!
Thanks for this great recipe!
I am so glad to hear they are a hit at your house Denise!!!
Christy, these are similar to some I make with Bisquick, butter and sour cream. They are delicious. BTW, at my advanced age of 40something, I still love to dye eggs. So much fun!
I have not made these since the 1980’s but plan to have them for Easter…
Thought of you last night – picture on Pin of shelves covered in your Pyrex dishes from floor to ceiling!
I just read this recipe and want to try these rolls. And what make this special is the bowl that you, Christy, show in the photos. It is from Hazel Atlas and my mom worked at the Hazel Atlas glass factory in Clarksburg, WV in the late 1930’s and early 1940’s. You might say that Hazel Atlas is the reason I’m here — my mom’s co-worker told her that she had a nice nephew that she’d like to introduce her to — and so my mom met him and ta da! Love was born!
I will be making these with our dinner tonight.. another of your recipes, your crock pot pork stew. I love Southern Plate!
I hope you enjoy them Catherine!!!