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!
Can you use light mayo? I know in some recipes it says not to use it.
I haven’t personally ever used Light Mayo but I have heard from others who have and they say that they turned out great. Give it a whirl and let us know how they turn out for you.
Okay…so these are in the oven while I finish reading the post!
I hope you enjoy Sally!!
I will have one of my military daughters in transit from old duty station in NY to new duty station in GA and my youngest home from college this weekend AND my grandson (18 mos old). This will be the perfect bisroll (biscuit-roll) to have with fried chicken, mashed potatoes, green beans and pan gravy for supper. 🙂
I just have two things to ask: What time is dinner and what’s your address? Lol
Well dinner was last night around 7 oclock, and there is nothing left but 1 piece of chicken and about 5 rolls (I doubled the recipe)–no make that 4, I’m eating one right now that I warmed in the microwave and put apple butter on. Yum!!!
The rolls were a big hit, and everyone was just flabbergasted when I told them how they were made. (I did use salad dressing instead of mayo–coz that was what I had–like you I don’t make no special trip to the store). The only other thing I did differently was to use paper baking cups in my muffin tin. I sprayed them with oil on the inside of the paper. Made cleanup of my pan much easier and the roll/biscuit didn’t stick to the paper.
Think I might make them with shredded sharp cheddar cheese next time. My kids just love cheese biscuits, and even though they are grown up, when they are at home and I make cheese biscuits, I am “the bestest mommy in the world.” 🙂
This is exactly how I make my biscuits. 😉
~giggles~ Great minds think alike!
Can;t wait to try them. I absolutely love your Jordon Rolls but hey, 10 min. instead of an hour can’t beat that.
Three things you can’t recover: The word…after it’s said. The occasion…after it’s missed. The time…after it’s gone.
Just a thought for all us busy folks. Take a minute, make some rolls and smell the hydrangeas.
I love your thought for the day!! So true, thank you so much for sharing!!
I am the baby in my family and I do mean the baby all of my generation (1st cousins) are years older than me I even have a couple of nieces that are older than me 🙂 My mother died when I was very young and I had two sister in laws that were old enough to be like a mother to me and they both were just that my moms at least in some sense ….any way they taught me how to cook (along with my dad) and this is one of the recipes that Jennie (god rest her soul) taught me to make when I was visiting with her and my brother one summer when I was 12 and I have never forgotten it thanks Christy for bringing back a memory that will always be a treasure to me …
(see you are not the only one who goes on long tangents lol)
What a precious memory Diane! Thank you so much for sharing!!
I recently read about the exploding pyrex. The article stated that the company sold out and pyrex is now made overseas and they, evidently, are using the original formula. There was a warning to NOT use the new pyrex that is now sold.
On the hydrangeas, I’ve always heard they should be planted on the North side of your house.
On the rolls/biscuits, I’ve used your recipe several times since I’d seen it posted. My family has enjoyed the very much.
LOVE your site! So glad I found it.
You are so sweet Judy, so glad to have you as part of the Southern Plate Family!! And thanks for the tip on the hydrangeas.