Ten Minute Rolls

Scroll down for printable recipe card! 😁Ten Minute Rolls

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.

Ingredients for Ten Minute Rolls

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.

Mixing Up Ten Minute Rolls

Place your flour, mayo, milk, and salt in a bowl…

Mixing up Ten Minute Rolls

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!

Spraying pan

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.

Ten Minute Rolls in Pan

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.

Ten Minute Rolls

Here are our finished rolls!

Ten Minute 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.

Ten Minute Rolls

Ten Minute Rolls

Here are our finished rolls, all ready to accompany your country dinner, sop up gravy, or spread with butter and jelly.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
Keyword: rolls
Servings: 4
Calories: 90kcal

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

*That extra dash of salt gives them a bit more oomph. You can omit if you like. 
*To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.

Nutrition

Calories: 90kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

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.

Ten Minute Rolls

This post featured on Meal Plan Monday and Weekend Potluck!

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213 Comments

  1. I love these! I make variations too. Add a little garlic salt and some shredded monterey jack cheese to dough then top the dough with some parmesan before baking….yum. These go well with spaghetti.

  2. Thank you Christy for this great recipe. I live Gluten Free and many of your yeast based recipes don’t work with GF flour. However this one does. I have also tried your Hoe Cakes and they turned out great with GF flour. Thank you.

    PS If you have any tips on what I can do to add something to make the yeast rolls work with GF flour I would love to hear it.

    1. I’ve never bought or used GF flour, I’m afraid, so I really don’t know what you can or can’t do with it. If I ever find the time, though, I’ll definitely add playing with it to my list!
      I’m so glad you let me know about the hoe cake and this recipe, though. You telling me they work well with it will come in handy with my other readers who have gluten issues so thank you so much!
      Gratefully,
      Christy

  3. I pan fry the hoe cakes sometimes. Do you think these could be dropped into a pan on the stove top, in some oil, and fried out like fried corn bread? Think I’ll try, what can it do but make a mess?

  4. Can’t wait to try this recipe, thanks!! Fell in love with your salt shaker, I’m heading to Cracker Barrel tomorrow morning, again thanks!!! Your great as always!!!

  5. Good lands, girl, you scored again! I just made this for dinner and can’t stop eating them. I had to make my son a grilled cheese just so he’d have something to eat with the soup!!!

    1. I only made 6 grrrrrrrr i should have made 12 or 24 lol tommorrow i will. I think these will go well with anything lol Thanks for this you Alabama ladie!!!!!!!! Roll Tide!!!!

        1. Making stewed taters and 10 minute rolls/biscuits and chicken legs. Not sure if im going to fry them or bake them. Who cares im going for the rolls and taters.

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