Quick Mayonnaise Dinner Rolls
As an Amazon Associate I earn from qualifying purchases.
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 noticed the salt shaker immediately and asked forgiveness for coveting it right out loud! Wanted you to know that I just e-mailed the Cracker Barrel and told them how I’d be on my way to pick up my salt and pepper set thanks to you! I even included a link to this webpage. Love the site!
How cool is that! And how cool are you!!
Thanks for sending the southern plate love to CB!!
Just got a reply from Cracker Barrel that my message had been forwarded to the appropriate department 🙂
I love it! I’m a huge fan of bread that can be made quickly.
I just realized that I have this same recipe on my own blog, but it’s called Mayonnaise Muffins. I got it from a Southern Living cookbook that was published in 1983. I thought this recipe looked familiar… 🙂
LOL!!!
Today’s my birthday and I’m gonna make myself some birthday biscuits!
Why is self-rising flour so popular in the south? We up north use regular flour. Just curious..
I think its because, 9 times out of 10, when we use flour we’re making biscuits, dumplings, or something else like that which would require us to add leaveners and self rising just turns out to be such a grand time saver for us due to the way we’ve been baking for the past several generations. It’s curious to me why self rising isn’t as popular elsewhere as it is here so it must be the way we bake, I reckon 🙂
What are your thoughts?
We bake ALOT too, but you seldom see self-rising flour here.You really have to look for it.. Just us hard-headed northerner’s, make it harder not simple !! LOL 🙂
Oh I hope you didn’t think I was implying we bake more down here than y’all do up there! I just meant we made more things like biscuits- maybe. 🙂 Shoot, maybe we’re just lazier down here 🙂
Well I don’t know where I qualify, being from WV and living for almost 20 years in KY (am I northern or am I southern–better yet both–LOL), self-rising flour is what I use 90% of the time unless it is something that specifically requires all purpose–like pie crust–and in a pinch, have used self-rising for that too. Even in some recipes that use AP flour and baking powder, I use SR and omit the baking powder and cut down on the salt.
Suppose it could be one of those regional things like grits! (I do miss the quick grits that I could get when I did live in the deep south). My favorite was the Winn Dixie brand.
Christy,
I just want to say THANK YOU AND THANK YOU AGAIN. I just love your site and all the wonderful recipes you give us cooks/bakers. I am always looking for recipes that contain the ingredients I have on hand. I hate running to the store for just the one ingredient I didn’t have and will probably never need again lol. Working two part time jobs I don’t have a lot of time to fuss with fancy meals so your “quickies” really come in handy.
Dianne
“To be honest with you” (he he he, couldn’t resist) sounds like my type of recipe, fast, easy and yummy.
Thank you yet again my Christy.
They look like biscuits. Do they *really* taste like rolls?
I made these last night. They are somewhere between a roll and a biscuit. They rise like a roll in the oven, but have somewhat the texture of a biscuit. MMMMMM Good!!