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.
Can’t wait to try it – I’m always forgetting about the bread until the last minute too. As for the mayo – When I was growing up my family ate Miracle whip, which I hated! My BFF’s family used Mayo which she hated. Every time we tried to decide whose house to eat lunch at, we had an argument because each of us wanted the sandwich spread at the other house. My household choice of condiment – mayo of course! Who shouldn’t love eggs and oil??
That is so funny that you each wanted what the other had…and I have found that it still stands true with kids today. Thank you so much for sharing your memories Rita!!
I’m going to try these tonight! For those of us in California; aside from the obvious, what is a Cracker Barrel?
Go to http://www.crackerbarrel.com
It is a restaurant with many locations at various exits along major interstates – with yummy southern dishes and a country store that has wonderful and unique items.
I just looked and saw that the closest Cracker Barrel to CA is in Yuma, AZ.
Next time you travel, look on the website to see if you will be near one. Oh, and they serve breakfast all day. Bathrooms are clean and you can write a check at any location! Nice people there.
I can’t wait for you to do another story on your vintage pyrex pieces. I love looking at all of them!
When Brady gets a few years older, you’re going to have to double this. I have boys, and when they get to be teenagers you just can’t ever fill them up! I’ve learned to make extra biscuits, rolls, etc. so they don’t eat me out of house and home! This is especially true if they bring the friends over for supper.
Donna,
I have thought about that so many times. It is going to be so bittersweet.
I think I will love being able to cook LOADS of food but will miss him being little.
Gratefully,
Christy
Oh my goodness!! I grew up eating these…we always just called them mayonnaise biscuits. These are one of my kids favorite breads and they are truly so easy to make. I like to use the muffin pan paper liners…its fun to use the holiday ones. I swear we could have grown up together with all the similar family recipes we have :o)
Maybe you are m long lost cousin Rhonda!!
That would just tickle me pink!!
Can’t wait to try these rolls. Or biscuits, lol. I’m like you, don’t usually think ahead about bread to go with dinner, then when I’m putting dinner on the table think, “oh, rolls would have been good with this”. I love your salt shaker. Gonna have to go to Cracker Barrel soon.
I hope you enjoy Nancy!
Anxious to try these. Probably tonight for supper to go with my fried chicken. Let me tell you about my “hoe cake” recipe. I found this in a church magazine several years ago. (Southern Baptist’s Mature Living). For a family size hoe cake melt 1 stick margarine in a ten inch cast iron pan. Mix 2 cups self rising flour and 1 cup milk together. Pour over melted margarine and bake at 400 until brown–about 20 minutes. The bottom is so crusty and good. For just my husband and me I use 1/2 stick margarine, 1 cup flour and 1/2 cup milk and a 6 inch cast iron pan. Of course being who I am I don’t usually measure the milk but just add until the dough is a little thinner than biscuit dough but not as thin as corn bread batter. I think you have said you don’t use cast iron but you really need it for this to make the bottom crusty. I couldn’t cook without my cast iron. But I’m from the old school.
Thanks for the tips Ann!!
Dear Ann, I couldn’t agree with you more by sayin about the best in the world of cast iron. My Mother gave me her biggest cast iron fryin pan when I got married in 1965 and today I still have and use it.. I’m from the old school too and cook like it too! Nice “talkin” to ya, Jackie
gotta have cast iron its like butter without it your food wont taste as good