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.
These were so good and easy! My 4 year old son said they were like the ones at Red Lobster. They are a keeper!!
These are ridiculously easy & good! My family now expects them at every meal. 🙂
Yum!! We called them mayo rolls growing up. My mom worked a lot so this was something she could quickly throw together. I havent had them in forever! Just wish I had some self rising flour in the house and I would make some.
These were simply AMAZING!!!! So easy, and my hubs (who is hard to please) absolutely LOVED them!! I tossed some garlic on top before putting in the oven and as soon as they came out I threw some shredded cheese on them and stuck them back in the oven (turned it off) and set the table and they were awesome!!!!! Thanks Christie for making things simple! 🙂
Have a great week!
Kristina! 🙂
Christy, I have beeen makind these rolls for years. I had lunch with one of my cousins ages ago and she served thes with home made goulash and it was wonderful. My 5 grandchildren love these, along with my daughters and their husbands. I serve them with beef stew, steak, fried chicken, I also make orenital chicken with salad and these rolls. I love them cold and have had them with peanut butter and a glass of milk. Your hoecakes my dad used to make them for us children when our mother would be gone. He would cook them in an iron skellet with shortening and make them in round cakes.He was also a wonderful cook just like my mother.I could write you a book on my parents and my mother’s cooking. Especially during the holidays. Love your website and plan to get one of your cook books just as soon as I can afford one. ( on a fixed income and it doesn’t go very far). So keep up your good work and wonderful recioes.
Emma
Thank you so much for sharing your story Emma!! I love hearing about the cooks in your families and how they made meals special.
Well first of all I have goose bumps !! after printing your Buttermilk Biscuits recipe, I was thinkinh , A friend of mine used to make mayo biscuits, I wonder if Christy has a recipe for those ??? I din’t get my friends recipe. Then I clicked on the 10 min. roll recipe and there was what we called mayo biscuits. I can hear the theme from Twilight Zone, HA Ha Ha !!! Thank-You for this ESP ? recipe Christy , Now what other recipe can I think of ? HMMM
You are awesome Sheila!! Thank you for making my day!
Holy carb heaven, girl these are awesome! I made 6 last night to go with our chili and between just two of us we ate 3 with dinner, one each with honey for dessert and I just finished eating the last one cold as a snack. They’re awesome right out of the oven and just as good cold! This is something I’ll make often because I always have this stuff on hand. I added a splash more milk and they still turned out perfect and moist.