Quick Mayonnaise Dinner Rolls
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When you need a good roll mighty quick, you need these mayonnaise rolls. Quick and easy to make in just 10 minutes with 3 ingredients, they’re the perfect tender texture to serve with butter and jam.
I’m the world’s worst when it comes to planning a meal from start to finish and not thinking about the bread until we’re about ready to eat. That is where these mayonnaise rolls come in handy. If you work fast, you can have them ready from start to finish in about ten minutes using ingredients you probably already have on hand.
What are those ingredients I hear you ask? Mayonnaise, self-rising flour, and milk (and an optional dash of salt). Now, this mayo roll recipe has you just throwing these few ingredients together in a bowl and stirring, then baking in the oven for eight to ten minutes. So yep, it is entirely possible to have these done from start to finish in ten minutes.
Sometimes I make these quick and easy mayonnaise rolls for breakfast, sometimes for supper, and sometimes as a little afternoon treat. Serve them warm straight out of the oven with a spread of butter and jam and y’all, you’ll feel like you’ve ascended to heaven! They’re soft, dense, and have the perfect tender texture. Kind of a cross between a biscuit and a dinner roll a.k.a the best combination out there.
Before we dive in, I have one more thing to say. If you are someone who doesn’t care too much for mayonnaise, you’re in good company. I’ve never been an “Oh, mayo!” type of gal myself. It kinda grosses me out. The thing is, though, mayonnaise is mostly just oil and eggs, so let’s look at it from that perspective for the basis of this recipe. Because, while I don’t care for mayo, I love these quick dinner rolls and I know you will too. Try making homemade strawberry jam, or peach butter and you family will want these every night!
Recipe Ingredients
- Mayo
- Milk
- Self-rising flour
- Pinch of salt
Helpful Kitchen Tools
- Muffin Pan (Splurge)
- Muffin Pan (Budget Friendly)
- Mixing Bowl
How to Make Mayonnaise Rolls in 10 Minutes
Place your flour, mayo, milk, and salt in a bowl.
Stir that up with a spoon until it is well mixed.
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 dough between the muffin cups and bake at 425 for 8-10 minutes.
See how easy that was? Dump in a bowl, stir and bake.
Here are our finished rolls!
Enjoy!
Storage
Store leftover mayonnaise biscuits in an airtight container either at room temperature or in the fridge for up to 3 days.
Recipe Notes
- Any type of milk will work, but I personally use whole milk.
- That extra dash of salt gives them a bit more oomph but you can omit it if you like. You can also swap it for a teaspoon of granulated sugar or brown sugar for a dash of sweetness instead.
- To make your own self-rising flour, simply add 1.5 tsp of baking powder and 1/2 tsp of salt for EACH cup of all-purpose flour.
- If you like, sprinkle the tops of your dinner rolls with poppy seeds or sesame seeds before baking.
- Another option is to stir some shredded cheddar cheese into the batter.
Recipe FAQs
How do you serve mayonnaise rolls?
There are so many ways to serve mayonnaise rolls:
- Enjoy them with your favorite spread for breakfast with a coffee. That might be peanut butter, Nutella, homemade strawberry jam, or peach butter.
- Serve them as a side dish with your favorite soup or stew, like chicken noodle soup, butternut squash soup, or beef stew.
- Enjoy them with a gravy-soaked dish like chicken fried steak with gravy or Southern cubed steak with gravy.
Basically, use them instead of garlic bread (add a spread of garlic butter and prepare to have your mind blown), ordinary dinner rolls, or homemade biscuits and you’re in for a treat!
Can you freeze mayonnaise rolls?
I don’t recommend freezing mayonnaise rolls as the texture will dry out in the freezer. Luckily, they only take 10 minutes to make!
You may also like these easy bread recipes:
Easy Challah Recipe with Honey
Homemade Dinner Rolls (a.k.a Preston Rolls)
2-Ingredient Biscuits With Ice Cream
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.1 cup self-rising flour, 2 tablespoons mayonnaise, 1/2 cup milk, dash of salt
- Grease six cups in a muffin tin and divide the dough evenly among the muffin cups.
- Bake at 425 for 8-10 minutes.
- Serve as a roll or a biscuit.
Nutrition
This recipe was originally published here in 2011. I updated the post and photos in 2020.
This post was featured on Meal Plan Monday.
A great cook knows that it’s not what is on the table that matters,
it is what’s in the chairs around the table.
I love love love these rolls…although they are in my handy dandy recipe basket as Mayonnaise Rolls. My mom and grandmother has made these for as long as I can remember. I made them for my husband when we were dating and he fell in love….with the rolls =) By the way, I love reading your blog…its an everyday thing for me.
oh and one more thing…for the ladies that isn’t crazy about mayo…neither am I but they don’t have a mayo taste. They are light, fluffy, and REALLY good. Especially with butter…
Thank you so much Penny!! I am so glad to have you as part of the family here.
Ok, so I am not a mayo gal either, rarely have it in the house, don’t care for the miracle whip stuff either, but I do have that because that is what my dear hubby likes. Can I substitute that for the mayo?
Mary, I haven’t ever tried them using Miracle Whip but I think it would work just fine. If you try it out let me know how they turn out.
Gratefully,
Christy
do not use miracle whip
Mayo on my shopping list now =P
~giggles~
these sound great and I am a a Blue Plate mayo gal myself! As Paula Deen would say anything with butter or mayo has got to be good. Making these tonight!
I hope you like them Robin…but I have a feeling you will love them!
I always thought “rolls” had yeast. This recipe to me is for biscuits, based on ingredients.
Can’t wait to try these! Another busy mom friendly recipe 🙂 Thanks Christy!…..BTW love the bowl!
Thank you Carrie, I hope you enjoy the rolls!!
Thank you so much for the easy roll share running the ranch and the Moo Poo Tea business always has me on the lookout for easy to prepare meals! Annie
I hope you enjoy Annie!
I made a double batch yesterday, and another double batch this morning. I am impressed how easy/decently good they are! I make your buttermilk biscuits religiously. They are my favorite and just delicious! My family eats biscuits and gravy regularly and every time I feel like it’s a shame to cover the buttermilk biscuit in gravy. Oh it’s amazing – but the buttermilk biscuits are so good on their own. I was out of buttermilk so I used the 10 minute roll for biscuits and gravy yesterday — and they were scarfed down! Much easier and no noticeable difference for my family. I made them again today and put cheese in some and jam in others. They were soft and warm and really hit the spot. Brilliant!!!! Thank you for all your recipes!!!
What is Moo Poo Tea?
I am headed into the kitchen right this minute to make these! I always think at the end of cooking, darn! I shoulda made some rolls with this. Now I can!
That is how I always feel too!!
Frankly* (to follow your tangent) I never really liked mayo either. Probably because my mom never used it much while we were growing up. BUT…. these rolls look great and I am going to try them soon!
You really can’t taste the Mayo in them. Let me know what you think after you try them. I think you will be pleased.
Mayo in biscuits is amazing; every time I add a heaping tablespoon of mayo into my biscuitdough and into my cornbread batter, my husband makes a special comment about how great they taste.
You canNOT taste the mayo but you surely can tell that something is “better”….. (I’ll never tell any one but my most trusted friends, because when you tell someone, you will see eyes roll or hear “eeewwwwww”; but, it soon passes once the idea sinks in.)
I also cut in a little extra virgin olive oil and use regular flour, baking powder and salt; pinch of sugar, is nice, too.
Really like your blog!
Have you used the 10 minute biscuit for strawberry shortcake?
My momma taught me a long time ago to put a little brown sugar in the biscuit dough and use it for strawberries. OH YUM. Thinking I will do this for a treat for tomorrow.
So I’ve made these twice in the last week! Doubled the recipe so I could have some to toast in the oven for breakfast the next day! So quick and easy. Maybe TOO easy for us bread lovers !