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 you use light mayo? I know in some recipes it says not to use it.
I haven’t personally ever used Light Mayo but I have heard from others who have and they say that they turned out great. Give it a whirl and let us know how they turn out for you.
Okay…so these are in the oven while I finish reading the post!
I hope you enjoy Sally!!
I will have one of my military daughters in transit from old duty station in NY to new duty station in GA and my youngest home from college this weekend AND my grandson (18 mos old). This will be the perfect bisroll (biscuit-roll) to have with fried chicken, mashed potatoes, green beans and pan gravy for supper. 🙂
I just have two things to ask: What time is dinner and what’s your address? Lol
Well dinner was last night around 7 oclock, and there is nothing left but 1 piece of chicken and about 5 rolls (I doubled the recipe)–no make that 4, I’m eating one right now that I warmed in the microwave and put apple butter on. Yum!!!
The rolls were a big hit, and everyone was just flabbergasted when I told them how they were made. (I did use salad dressing instead of mayo–coz that was what I had–like you I don’t make no special trip to the store). The only other thing I did differently was to use paper baking cups in my muffin tin. I sprayed them with oil on the inside of the paper. Made cleanup of my pan much easier and the roll/biscuit didn’t stick to the paper.
Think I might make them with shredded sharp cheddar cheese next time. My kids just love cheese biscuits, and even though they are grown up, when they are at home and I make cheese biscuits, I am “the bestest mommy in the world.” 🙂
This is exactly how I make my biscuits. 😉
~giggles~ Great minds think alike!
Can;t wait to try them. I absolutely love your Jordon Rolls but hey, 10 min. instead of an hour can’t beat that.
Three things you can’t recover: The word…after it’s said. The occasion…after it’s missed. The time…after it’s gone.
Just a thought for all us busy folks. Take a minute, make some rolls and smell the hydrangeas.
I love your thought for the day!! So true, thank you so much for sharing!!
I am the baby in my family and I do mean the baby all of my generation (1st cousins) are years older than me I even have a couple of nieces that are older than me 🙂 My mother died when I was very young and I had two sister in laws that were old enough to be like a mother to me and they both were just that my moms at least in some sense ….any way they taught me how to cook (along with my dad) and this is one of the recipes that Jennie (god rest her soul) taught me to make when I was visiting with her and my brother one summer when I was 12 and I have never forgotten it thanks Christy for bringing back a memory that will always be a treasure to me …
(see you are not the only one who goes on long tangents lol)
What a precious memory Diane! Thank you so much for sharing!!
I recently read about the exploding pyrex. The article stated that the company sold out and pyrex is now made overseas and they, evidently, are using the original formula. There was a warning to NOT use the new pyrex that is now sold.
On the hydrangeas, I’ve always heard they should be planted on the North side of your house.
On the rolls/biscuits, I’ve used your recipe several times since I’d seen it posted. My family has enjoyed the very much.
LOVE your site! So glad I found it.
You are so sweet Judy, so glad to have you as part of the Southern Plate Family!! And thanks for the tip on the hydrangeas.