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 bought my Mama a pot of Hydrangeas before she got sick and passed away. She asked me to put them in the front yard when they started to wilt. I decided to put some in the back yard too. Those things grew to a six by four foot wide plot and were beautiful.
Thanks for the “Rollscuit” recipe hehe.. I’ll make them.
I was so excited to see your rooster salt shaker! I was given pair of salt and pepper shakers that look just like yours as a house warming gift recently and have really enjoyed using them. Who doesn’t love the combo of functional and pretty in their housewares?
Chris, your so blessed to still have your mother, who notices what you’re interested in. I LOVE old bowls, search for them. Think I’ve seen your recipe for the rolls before, but then, I’m old as dirt, so have seen a lot. I’ve promoted your website to so many, because you have really researched the old stuff. It’s a very important part of history, you know. What you’re preserving is a legacy. Thank you.
I love the Hazel atlas bowl….E-Bay is calling my name 🙂
These sound wonderful. Can’t wait to try them but I have to go get some mayo first. I love your bowl and haven’t seen one like it before. And speaking of coveting, I spied your rooster salt shaker in you picture. I love roosters and have them all over my kitchen.
My mother used to make these all the time but never had a recipe. She just made them how she saw her mom do it.
As a result mine never seem to taste right. I think it’s because my spoons and bowls are different sizes then hers. You know most southern ladies don’t measure anything. She just has a bowl that she always made these in and knows what point on the bowl to fill it to. lol
I HATE Mayo but I always loved these rolls. Can’t wait to try them making them with actual measures! Thank You!
Thanks so much for this recipe! I find myself in the same fix a lot of times and then we just go without anything (like last night with our spaghetti). How exciting to have this recipe that I can just whip up real quick! In about the time it takes to microwave my veggies. Because I usually forget about those, too. I guess I am a main dish and dessert kind of cook. 😉