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.
- Self-rising flour
- Pinch of salt
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!
Store leftover mayonnaise biscuits in an airtight container either at room temperature or in the fridge for up to 3 days.
- 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.
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
- 1 cup self-rising flour
- 2 tablespoons mayonnaise
- 1/2 cup milk
- dash of salt
- 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.
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 these rolls and your buttermilk biscuit recipes!!!
Is there anything I can use instead of mayo, as I don’t have any in the house right now?
Had these for breakfast this morning along side the scrambled eggs. So easy and delicious!
I made these for dinner tonight, accompanied by mesquite BBQ pork loin and potato salad. I have to admit, I was a bit skeptical about the few ingredients, as well as the addition of mayonnaise. But the finished product was incredibly delicious! Mine took about 15 minutes to bake because all I have is my grandma’s stoneware muffin dish, so it took a bit longer to heat everything up. Thank you for this recipe, perfect for a quick and easy side dish (I also forgot to make rolls, lol).
I love this quick bread recipe. TY
I clicked because you named them “10 minute rolls” and was totally sold when I saw that they take only 4 ingredients to make. These have “after school snack” written all over ’em.
They would be a great after school snack! Hope you enjoy!!
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.