Sometimes you need bread, but you don’t have time to make real dinner rolls. Skip the brown and serves and make a batch of these quick bread style no yeast dinner rolls.
I’m not totally sure it’s even fair to call these little baked beauties “rolls”. Bakers of the world might revolt–but I’m willing to take the risk. I’m a baker. I’m buddies with yeast. I’m down with kneading.
But sometimes you start dinner 30 minutes behind schedule. Sometimes, your husband is standing on your heels looking in all the pots and won’t go away and all you want to do is smack him.
You need dinner done before you lose your sanity, and you need it done now. These little rolls will help. They follow more of a quick bread style, and use so few ingredients, you’re bound to have most if not all of them on hand right now. There’s no yeast to kill, no kneading to do–just mix and drop spoonfuls into greased muffin tins (I like this one to get just the right size). Bake ’em up, spread them with butter or jam and you’ve got a fast, easy option.
Not to mention that you could add so much to these: jalapeños and cheddar for tex-mex night, cheddar/garlic/Italian seasoning, you could even stuff them with cubes of mozzarella and some pepperoni for a fun after school snack.
No Yeast Dinner Rolls
Ingredients
- 1 cup self rising flour
- 1/2 cup milk
- 1 teaspoon sugar
- 2 tablespoons mayonnaise
Instructions
- Mix the flour and sugar together in a medium bowl.
- Add the mayonnaise and milk and stir to combine.
- Spray a muffin tin with cooking spray. Spoon batter into the tin, filling 3/4 full.
- Bake at 350 degrees until golden brown on top--about 12 to 15 minutes.
- Makes 6 rolls depending on how big you make them.
Nutrition
Give them a try and let me know what combinations you come up with. I love to hear about your successes and I love to know when a recipe works well for your family!
Lori says
I was wondering how this would work with almond milk?
Has anyone attempted it?
Rachel Ballard says
I think they may have as a matter of fact Lori. I think it would work just fine–you may want to use a tad less since almond milk is a bit thinner than regular milk. Try reducing the amount by a couple of tablespoons and only adding it in if the batter is too thick. –Rachel
Judith Mellet says
So I mixed the batter as per the recipe – and then added three heaped table spoons of whole-kernel canned sweetcorn to it (not any liquid!). Now I’m here to share with you the accolades I received from my family. Thank you so much – I can see these delicious and easy-to-make bread rolls becoming a firm favourite in my home.
Rachel Ballard says
Corn sounds like a great addition Judith! I’m so glad you enjoyed them. –Rachel
Margaret says
My rolls did not get brown. Any idea why not?
Rachel Ballard says
Hey Margaret, you know it’s tricky because every oven can vary by up to 50 degrees hotter or cooler and that can make the final result vary. I use a separate thermometer in my oven when I test recipes to make sure they are actually cooking at 350 or 400 or whatever it needs to be. Unless you have a separate thermometer in your oven you could have yours set to 350 and it only be baking 300. When all else fails, watch the food and not the times and just bake them until they get brown. –Rachel
Heather C says
Can the dough be made ahead of time and refrigerated?
Rachel Ballard says
Hey Heather, nope. Because of the baking powder that’s in the flour, once it activates it will rise and then that’s all she wrote. And you want that to happen in your oven, not your fridge. These are so easy you should be able to make them fast enough–or better yet, you could bake them then freeze them or refrigerate them and then just rewarm them in the oven. That might work better! –Rachel
Mike says
This bread is so yummy I may never go back to bothering with yeast bread! Honestly, this is so simple and quick! I cut the recipe in half and used a very small loaf pan, as I only cook for myself. 25 minutes at 350 degrees. The texture turned out so light and fluffy, puts any of my yeast bread efforts to shame. I made certain not to stir the batter much after it comes together. My new favorite bread recipe, thanks!
Rachel Ballard says
Oh Mike–don’t say that! Yeast bread is always worth making. 😉 But I know what you mean. They are easy and pretty good! I’m glad you enjoy them. –Rachel
Becke says
Trying to make them with gluten free flour. Mmmm my mouth is watering. Have not had a roll in years. Wish me luck
Rachel Ballard says
I hope you enjoyed them Becke. Depending on your gluten free blend, you’d need xanthan gum, baking powder and salt to make an equivalent roll. Hopefully you adjusted for those things. –Rachel
Sarah says
Wanted a sweet breakfast combination. I had 2 veery ripe pears so I cubed one and mashed one. omitted the milk due to pear juice added 1/4 cup flour, 1/2 tsp baking powder, 1/4 tsp allspice, 1 tsp cinnamon. 1/2 tsp cinnamon and sugar sprinkled on top before baking. Cook 18-22 min
Rachel Ballard says
That sounds really good Sarah! I bet some slightly cooked chopped apples would be good as well–and a little streusel topping maybe? 😉 –Rachel
Junebug says
I’m a novice in the kitchen so this recipe was just up my alley, simple. Needless to say I somehow messed it up. They were crumbly and fell apart before I could even get butter on them. I’m know it was something I did but with so few steps I’m not sure where I went wrong. I don’t like touching raw food with my hands so I just stirred it up, no real kneading so I didn’t overwork it. What other possibilities?
Rachel Ballard says
Hey Junebug, aw I’m sorry about that. 🙁 One thing I will tell you since you are new to cooking, don’t give up! Sometimes you just have to experiment and keep practicing. Some thoughts: did you use real mayonnaise? If not, you’d be missing out on the egg that is the binder for these and they would fall apart without it. If you used Miracle Whip or something else, that would be one possible cause. There wasn’t any reason to knead these–they don’t have yeast or need the gluten built up for structure so that wasn’t the problem. Go back and look at what ingredients you used again, maybe go watch the YouTube video that goes with it and see if you can identify any problems you had. And just try again when you can. 🙂 –Rachel
katherine ford says
How do I change this up using all purpose flour? How much baking powder/salt/baking soda?
Rachel Ballard says
Katherine, for every one cup of all purpose flour you’ll need 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Sheri Knutson says
Can you freeze them?
Rachel Ballard says
I think you could do that just fine Sheri. Make sure to give them plenty of protection from the cold. Bread freezer burns in no time it seems like. –Rachel