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 your site and recipes. I have made some of them and want to do many more:)
One suggestion: When I see your post and want to take a quick look at the recipe I have to scroll down to see it. I enjoy reading your stories too but sometime I just want see the recipe first. Is there a way to go straight to the recipe – maybe there is I am missing it. Thanks.
Jean
You know, as I was reading this, in my mind I pictured a new way to scroll, one that goes really really fast! lol
I don’t believe there is a way to just skip forward other than scrolling down but if it ever comes to me and I have time to implement it I surely will. Thank you so much for commenting and letting my brain go silly on me picturing folks speed scrolling!
I haven’t got any sense but you already know that 🙂
Gratefully,
Christy
I was brought up on the ‘tangy zip of Miracle Whip’ and tried to sub it for mayo in Ranch Dressing…BAD IDEA… I would not recomend it in this recipe either! So great that Mama Janice gave you the ‘Dutch’ bowl. Always love your posts, tangents, etc.! Thanks, Christy! Oh, and I will be making these biscuits/rolls soon! LOL They look yummy!!
Debbie,
You are just too sweet! I love you too!!
Gratefully,
Christy
These rolls look easy…and good! I’m also very bad about not planning ahead with bread/rolls for a meal. These should come in handy!
Funny you should mention Pyrex; I was just doing some research on food storage containers and decided on a set of pyrex ones (UPS is delivering them today!). I won’t be baking with them, for sure!
You will love how easy they are Denise!!
I see I cannot type and spell at the same time today.
The next time you are looking for a piece of glassware try looking at Replacements Ltd. website. They have just about anything you can come up with. I have a few pieces of a Bittersweet pattern by Universal Cambridge that you could buy from Montgomery Ward’s through the mail back in the 1890’s, Replacements send me out an email anythime they come across a new piece of this pattern.
Thank you so much for sharing Trish!!
I’ve been making these rolls for awhile now, with the difference that my recipe adds 2 tbsp sugar. They’re so quick and easy!
For the person asking about using Miracle Whip, you can. They cook the same. You do notice the taste more than you do with mayo, though. I use whatever I have handy and no one has any idea about the “secret” ingredient unless I tell them!
Dang…I thought I was the only one who forgot about making rolls or biscuits until supper was almost ready! Now I don’t feel so dingy!! Thanks Christy, I can’t wait to try ’em!!