Ten Minute Rolls


I’m the worlds worst about planning a meal from start to finish and not thinking about the bread until we’re about ready to eat. While Jordan rolls are one of my favorite breads to serve at meals, followed by my Mama’s Hoe Cake at a close second, when you’ve got a family of rumbling stomachs and the meal about to go on the table there is no time to call either of those into play. That is where these rolls come in handy. If you work fast, you can have them ready start to finish in about ten minutes using ingredients you probably already have on hand.

Note: Using what you have on hand, how cool is that? Being able to make a meal for your family without having to buy anything special. I think the best meals come out of that, just like the best lives come out of “using what you have on hand” to make your own happiness. Okay, done being philosophical for now (“for now” meaning for this paragraph).

Now let me start this post by saying that if you are someone who doesn’t care too much for mayonnaise, you’re in good company. I’ve never been a “Ooh mayo!” type gal myself. It kinda grosses me out, to be honest.* Thing is, though, mayonnaise is mostly just oil and eggs so lets look at it from that perspective for the basis of this recipe- because, while I don’t care for mayo, I love these rolls.

The ingredients are easy and you probably already have them on hand: Mayo, Milk, salt, and Self Rising Flour, or Harina Leudante as we have just now learned  is the Spanish translation for “Self Rising Flour” , I think.

So for all the folks who think the South doesn’t have culture, I just wanna give you a big old triumphant Harumph! We got so much culture down here you can pick up another language just walking down the aisle of a grocery store.


*See that asterisk up there after the phrase “to be honest”? I put that there to bring to light something that has always perplexed me, and that is folks who use the phrase “to be honest”, as I just did – only I used it for the sole purpose of being able to go off on this tangent ~winks~.

When we use the phrase “to be honest” we are pretty much saying “up until this point I haven’t been…” or “being honest is so rare for me that I need to declare I am about to do it if  I should ever hit on an honest moment in conversation”. I used to work at a bank whose chief officer used that phrase in every other paragraph. He was known to be a man of integrity but still, when someone handling your money says that you can’t help but feel a few beads of sweat around ye olde forehead, ya know? Another thing I don’t understand is why we say “I could care less” when what we really mean is “I couldn’t care less”.

But, to be honest with you, I’m bad about saying that myself. ~giggle~

Place your flour, mayo, and milk in a bowl…

Add in a your dash of salt. This just gives them a little more yummy oomph.

Don’t fret because you really can’t mess this up so just do a dash, one shake, into the bowl and if you do end up accidentally putting in too much salt, then this is the time to tell yourself “Well I guess I liked saltier rolls anyhow!”

I love this little salt shaker. I got it at Cracker Barrel several weeks back. They have a lot of pretty rooster stuff right now.

I digress...but don’t I always?

Stir that up with a spoon until it is all gobbledy like this.

These are kind of a cross between a biscuit and a roll, so if you want biscuits, call them biscuits. If you want rolls, call them rolls.

Whatever cranks yer tractor.

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 batter between the muffin cups.

Now put these in the oven at 425 for 8-10 minutes.

See how easy that was? Dump in a bowl, stir, bake.

While they are baking, lets have us a little show and tell, shall we?

Ahh, this bowl. I love this bowl. Folks, I’ve coveted this bowl for a very long time. You see, it belonged to my mother and every time I went to her house I would inevitably end up opening her kitchen cabinet and spying this bowl. My great grandmother had one just like it and I’ve been looking for one to buy for quite some time with no luck.

Last time I was there I got out my phone to take a photo of it in order to help my search and told Mama what I was doing. When I left, she surprised me by handing me a bag. Guess what was inside it? “You just go ahead and take it and think of me when you use it” she said.

~grins from ear to ear~

This bowl was made by Hazel Atlas back in the day and the pattern is commonly referred to as “Dutch”. It is a beautiful milk glass and exceptionally well made. I love the vintage pieces like this and really need to do another post on my vintage pyrex pieces for you soon. Whenever I need a new dish, I always look to the old stuff first. I actually don’t use any of the new pyrex because I’ve had it explode on me before (see here for a report Consumer Reports did on that) . Isn’t it amazing that pyrex made forty years ago is baking today better than the new stuff? If that isn’t a testament to old fashioned quality I don’t know what is!

Okay, so the whole exploding Pyrex thing was a bit of a downer…let us move on to flowers to lighten the mood!

And now for another show and tell since we have a few more minutes before our rolls are done. This is my new Hydrangea bush. I dearly love Hydrangeas, almost as much as I love daffodils. Ricky brought this one home for me for Valentine’s day. I’m going to plant it in the front of my house. I already have five huge hydrangeas in the back yard so you know my front yard has been feeling neglected without one. It is pink now but will turn blue after I plant it due to the acid content of our soil.

Aren’t they just the prettiest blooms?

Okay, back to our biscuit/roll/thingies…

Call ’em what you want and serve ’em when ya need ’em.

With a recipe that just has you throwing a few ingredients together in a bowl and stirring, then cooking for eight to ten minutes, it is entirely possible to have these done start to finish in ten minutes. Yeehaa and pass the gravy!

Ten Minute Rolls
Prep time
Cook time
Total time
Here are our finished rolls, all ready to accompany your country dinner, sop up gravy, or spread with butter and jelly.
  • 1 Cup Self Rising Flour*
  • 2 Tablespoons Mayonnaise
  • ½ Cup Milk
  • Dash of salt
  1. Combine all ingredients in a bowl and stir until well combined.
  2. Grease six cups in muffin tin. Divide batter evenly among cups.
  3. Bake at 425 for 8-10 minutes.
  4. Serve as a roll or a biscuit.

*To make your own self rising flour, see my Frequently Asked Questions Page.

A great cook knows that its not what is on the table that matters,

it is in the chairs around the table.

Submitted by Beverly, and so very true!


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  1. Cheryl Martin says

    Not sure if this has been posted anywhere on here or not but a quick tip when not filling all your muffins spots in your muffin tin fill them half way with water, it helps whats in the full ones cook more evenly. Learned that from my 14yr son who took Home Ec last year! He now makes his Mama lemon poppy seeds once a month on the weekends!

  2. Erica Marie says

    We are making these tonight for 2 different reasons… 1st, I’m making the insides to chicken pot pie and I’m serving it over these rolls :) Then I’m making a second batch of these biscuits and using then for Strawberry Shortcake!

    I Love that 9 times out of 10 I have everything I need already in my kitchen :)

    Thanks so much!

  3. John Brislenn says

    People and fellow cooks who haven’t tried these. THEY ARE WONDERFUL! i I had to try these. I couldn’t believe that they would taste good with Mayo in them. Well, I was WRONG! Don’t worry about the Mayo. You can’t taste it at all. They are quick, they are good and they don’t make a ton. Give them a try. Next are the Jorden Rolls also at this website. Thanks Christy!

  4. Janel says

    I made these 10 minute rolls tonight for the first time. When I try a new recipe, I ask my husband if it is a keeper, and tonight when I asked him that question, he said” “Absolutely. They are good!” So, we’ll be having Ten Minute Rolls now! In addition to being good rolls, the fact that the recipe is small and doesn’t make a “bunch” is appealing to us, too. When we have a “bunch” of rolls left, we can’t leave them alone. So thanks again, Christy, for sharing your delicious recipes with us!

  5. Theda says

    I have been making these rolls for years and have varied the recipe to make cheese biscuits that taste very much like those from Red Lobster. Add about 1/2 cup grated sharp cheddar cheese and 1/2 tsp garlic salt to flour before you mix in the wet ingredients. Another tip, don’t over stir the mixture as this will cause the biscuits to be tough. So easy!

  6. Janel says

    I finally got around to making these Ten Minute Rolls tonight and they are so easy and good. I will make them often. One additional plus for them is that they make just six which is a good number for the two of us. Thanks for another winner of a recipe, Christy!

  7. Janel says

    Well, I guess my mind has been on vacation. After I posted the above note tonight I was eading all the notes people have sent in, and lo and behold there was a note from me back in November, sent after I made these rolls. As I say, I’ve slept a lot since November and can’t begin to remember what all I did w back then! They were good then and they were good tonight, too!!!!!!

  8. Lydia Rose says

    Just found your site a couple of days ago and have been coming back daily for a while. Today I found your 10 minute rolls.
    I love strange, weird, unusual, off the wall recipes and can’t wait to try this one. My one question to you is, can I double or triple the recipe ingredients without having to make any changes in the quantities? I also noticed that you were asked about Miracle Whip but could not find your answer, so can MW be used?
    Really have enjoyed your site and will be making several recipe that look to be promising.
    Thank you for your labor of love.
    Take care and God bless
    Lydia Rose NM

  9. Motheroflittle says

    LOVE these rolls! So easy and tasty. These are good dipped in Italian(Carrabbas copycat ) seasoned oil with spaghetti . I sometimes add sugar to the batter for breakfast biscuits. I always use Pamela’s Gluten Free pancake mix(its almond flour) as a flour substitute with great success. No, you absolutely can not taste the mayo. I use mayo in a lot of recipes for moisture and fluff. I added some mayo to GF chocolate chip cookies yesterday and they taste as amazing as the original recipe. Just don’t tell Daddyoflittle as he is a die hard mayo hater. LOL

  10. Kathy says

    I have been married for 45 years and have been making these rolls for all this time. My late Grandmother gave me the recipe when I first married and I don’t know how long she had been making them……..a great many years I am sure. We do use a bit more milk, 3/4 cup instead of 1/2 cup. I also made these in the mini-muffin pans for my grandchildren when they were small, they loved the “little” rolls.

  11. Brenda says

    Recently bought your book, Come Home to Supper and the recipes are wonderful! Made these last night and they were a hit with my 4 year old. So fast and easy with simple pantry ingredients !

  12. Grace says

    Just discovered your book. I love to cook for husband and I since we’ve retired. Am going to try several of your recipes that look intriguing. I couldn’t wait on the Ten Minute Rolls. I made them last night. I was delighted with the ease of making and the taste. Will be making often from now on.


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