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.
- 1 cup self rising flour
- 1/2 cup milk
- 1 teaspoon sugar
- 2 tablespoons mayonnaise
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.
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!