No Yeast Dinner Rolls
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.
How to ensure your rolls rise
Please make sure your baking powder is fresh (or that the flour you are using is fresh). Even if your flour was just purchased, it may have sat on a store shelf for a while making the leavening agents weak.
I have way too many people fussing that their rolls were flat and that it is somehow my fault, which it is not. If you are in doubt about the freshness of your flour and baking powder, add an extra half teaspoon of baking powder to the recipe.
No Yeast Dinner Rolls
Ingredients
- 1 cup self rising flour SEE VERY IMPORTANT NOTE BELOW
- 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.
Notes
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!
I get you have a thing about flour not being fresh but I made someone elses recipe with the same flour and they turned out fine so the flour is fine. I got what looked more like cookies from this.
I’m sure it’s my fault as plenty of people seem to have made and enjoyed these but my flour is fine and I didn’t overmix.
I wish I could make these work
Hey Amy–I understand! It’s actually not the flour that’s the issue but old baking powder. If you had self rising flour, the baking powder in it was likely old. Just need to make sure that’s fresh and you’ll be good to go!
Was looking for a quick and easy dinner roll to make for dinner tonight. I believe I have found it! Got rave reviews from my hubs and he even said he wants to make them in the future! Win-win in my book! Thanks for the delicious recipe! No complaints here about hard, flat or miserable! We loved them!! Have bookmarked for future reference!
Made some tonight to go with chili and they were delicious.
Just out of curiosity…could I sub Greek yogurt for the mayo? I’m not a baker so I’m not trying to sound dumb but like to add protein whenever I can.
Hey Tonya, in this case the mayonnaise is serving as the binder since it has eggs and oil in it. Greek yogurt of course has no eggs so I’m not sure you’d get the same final result but you’re welcome to try. Without the egg to bind they would be more crumbly. –Rachel
Yes could I use all purpose flour using instructions on bag to make it self rising?
Possibly use extra baking powder. All ingredients with a good freshness date.
Thanks
Yes you can Elizabeth!
This is my 4th or 5th time making these and I keep trying new variations. I had some blueberries to use up so I made the recipe as is- but increased the sugar to a tablespoon. Then added about 3/4 of a cup of blueberries. This made 8 muffins. They could have used more sugar, so I whipped up a simple powdered sugar glaze and added lemon extract to it- and dipped the tops of the muffins in it. Amazing! I love your recipe so much, thanks again!
I made these tonite for our “leftovers” dinner. Awesome simple to whip up. And the taste is simple enough to go well with everything. Mine turned out a little flat, but I have a tendency to over-stir biscuits, muffins etc which flattens them. But they were not heavy at all. And perhaps I should have added a bit more baking powder than I did. I definitely will use this recipe again with a few adjustments. Thank you for this.
At least you recognize that you over mix Kitty! Just stop stirring as soon as the flour is in. 🙂 Glad you liked them! –Rachel
I love them! I’ve made them twice now and last time I made the pepperoni rolls you mentioned. I added some cheddar, garlic and pepperoni and they were also really good. I’m allergic to yeast, so thanks for a great recipe I can have!
I’m glad you enjoy them Ruthi!