Ten Minute Rolls
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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!
I noticed the salt shaker immediately and asked forgiveness for coveting it right out loud! Wanted you to know that I just e-mailed the Cracker Barrel and told them how I’d be on my way to pick up my salt and pepper set thanks to you! I even included a link to this webpage. Love the site!
How cool is that! And how cool are you!!
Thanks for sending the southern plate love to CB!!
Just got a reply from Cracker Barrel that my message had been forwarded to the appropriate department 🙂
I love it! I’m a huge fan of bread that can be made quickly.
I just realized that I have this same recipe on my own blog, but it’s called Mayonnaise Muffins. I got it from a Southern Living cookbook that was published in 1983. I thought this recipe looked familiar… 🙂
LOL!!!
Today’s my birthday and I’m gonna make myself some birthday biscuits!
Why is self-rising flour so popular in the south? We up north use regular flour. Just curious..
I think its because, 9 times out of 10, when we use flour we’re making biscuits, dumplings, or something else like that which would require us to add leaveners and self rising just turns out to be such a grand time saver for us due to the way we’ve been baking for the past several generations. It’s curious to me why self rising isn’t as popular elsewhere as it is here so it must be the way we bake, I reckon 🙂
What are your thoughts?
We bake ALOT too, but you seldom see self-rising flour here.You really have to look for it.. Just us hard-headed northerner’s, make it harder not simple !! LOL 🙂
Oh I hope you didn’t think I was implying we bake more down here than y’all do up there! I just meant we made more things like biscuits- maybe. 🙂 Shoot, maybe we’re just lazier down here 🙂
Well I don’t know where I qualify, being from WV and living for almost 20 years in KY (am I northern or am I southern–better yet both–LOL), self-rising flour is what I use 90% of the time unless it is something that specifically requires all purpose–like pie crust–and in a pinch, have used self-rising for that too. Even in some recipes that use AP flour and baking powder, I use SR and omit the baking powder and cut down on the salt.
Suppose it could be one of those regional things like grits! (I do miss the quick grits that I could get when I did live in the deep south). My favorite was the Winn Dixie brand.
Christy,
I just want to say THANK YOU AND THANK YOU AGAIN. I just love your site and all the wonderful recipes you give us cooks/bakers. I am always looking for recipes that contain the ingredients I have on hand. I hate running to the store for just the one ingredient I didn’t have and will probably never need again lol. Working two part time jobs I don’t have a lot of time to fuss with fancy meals so your “quickies” really come in handy.
Dianne
“To be honest with you” (he he he, couldn’t resist) sounds like my type of recipe, fast, easy and yummy.
Thank you yet again my Christy.
They look like biscuits. Do they *really* taste like rolls?
I made these last night. They are somewhere between a roll and a biscuit. They rise like a roll in the oven, but have somewhat the texture of a biscuit. MMMMMM Good!!