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!
Can’t wait to try it – I’m always forgetting about the bread until the last minute too. As for the mayo – When I was growing up my family ate Miracle whip, which I hated! My BFF’s family used Mayo which she hated. Every time we tried to decide whose house to eat lunch at, we had an argument because each of us wanted the sandwich spread at the other house. My household choice of condiment – mayo of course! Who shouldn’t love eggs and oil??
That is so funny that you each wanted what the other had…and I have found that it still stands true with kids today. Thank you so much for sharing your memories Rita!!
I’m going to try these tonight! For those of us in California; aside from the obvious, what is a Cracker Barrel?
Go to http://www.crackerbarrel.com
It is a restaurant with many locations at various exits along major interstates – with yummy southern dishes and a country store that has wonderful and unique items.
I just looked and saw that the closest Cracker Barrel to CA is in Yuma, AZ.
Next time you travel, look on the website to see if you will be near one. Oh, and they serve breakfast all day. Bathrooms are clean and you can write a check at any location! Nice people there.
I can’t wait for you to do another story on your vintage pyrex pieces. I love looking at all of them!
When Brady gets a few years older, you’re going to have to double this. I have boys, and when they get to be teenagers you just can’t ever fill them up! I’ve learned to make extra biscuits, rolls, etc. so they don’t eat me out of house and home! This is especially true if they bring the friends over for supper.
Donna,
I have thought about that so many times. It is going to be so bittersweet.
I think I will love being able to cook LOADS of food but will miss him being little.
Gratefully,
Christy
Oh my goodness!! I grew up eating these…we always just called them mayonnaise biscuits. These are one of my kids favorite breads and they are truly so easy to make. I like to use the muffin pan paper liners…its fun to use the holiday ones. I swear we could have grown up together with all the similar family recipes we have :o)
Maybe you are m long lost cousin Rhonda!!
That would just tickle me pink!!
Can’t wait to try these rolls. Or biscuits, lol. I’m like you, don’t usually think ahead about bread to go with dinner, then when I’m putting dinner on the table think, “oh, rolls would have been good with this”. I love your salt shaker. Gonna have to go to Cracker Barrel soon.
I hope you enjoy Nancy!
Anxious to try these. Probably tonight for supper to go with my fried chicken. Let me tell you about my “hoe cake” recipe. I found this in a church magazine several years ago. (Southern Baptist’s Mature Living). For a family size hoe cake melt 1 stick margarine in a ten inch cast iron pan. Mix 2 cups self rising flour and 1 cup milk together. Pour over melted margarine and bake at 400 until brown–about 20 minutes. The bottom is so crusty and good. For just my husband and me I use 1/2 stick margarine, 1 cup flour and 1/2 cup milk and a 6 inch cast iron pan. Of course being who I am I don’t usually measure the milk but just add until the dough is a little thinner than biscuit dough but not as thin as corn bread batter. I think you have said you don’t use cast iron but you really need it for this to make the bottom crusty. I couldn’t cook without my cast iron. But I’m from the old school.
Thanks for the tips Ann!!
Dear Ann, I couldn’t agree with you more by sayin about the best in the world of cast iron. My Mother gave me her biggest cast iron fryin pan when I got married in 1965 and today I still have and use it.. I’m from the old school too and cook like it too! Nice “talkin” to ya, Jackie
gotta have cast iron its like butter without it your food wont taste as good