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!
Ashley Murphy says
These were delicious 🤤. As the resident bread person in my family, I’m always responsible for making during the holidays. However, this Christmas, I completely forgot about the bread, until about 1 hour to eating time lol. So I started scouring the Internet for a no knead, no yeast roll recipe. Luckily for me, I saw this first.
I did not have any self rising flour, so I followed another commenter, and added a teaspoon of baking powder. I also added a teaspoon of brown sugar, and subbed in buttermilk because I ran out. This recipe saved Christmas lunch from being a roll-less mess. Thank you ❤️
Rachel Ballard says
Phew! Dinner was saved! I’m glad they worked for you Ashley! –Rachel
Rose Marie Espinosa says
I made it last night and it was very tasty. I added 1 tbs of flour as my mayo was around 3 tbs and added 1 tsp of sugar. Definitely I will make it again. Can I mix all the ingredients the night before place it in the fridge but bake it the following day?
Rachel Ballard says
Hey Rose–nope, you can’t. The baking powder in the flour will activate when the dough is mixed and then fall if it’s left to sit and you’ll have hockey pucks when you bake them. :/ Best mixed and baked at the same time.–Rachel
Karen says
It took over 30 mins to bake and I know my oven temp is right. I would add a bit more sugar, as there was little taste. But definitely easy to make other then mine taking longer to bake. I also added 1 tsp of baking powder, but not sure if that made a difference. Please email me your reply. Thanks so much, Karen
Rachel Ballard says
Hey Karen, you’d be one of the few who has independently verified their oven, but I’m glad you have. That said, the longer bake time can be elevation or simply the size and depth of your muffin tin. Those can vary widely. I have a few that are deep and skinny and some that are more round. The baking powder shouldn’t have made any difference other than to make the dough bitter–too much leavening can do that and if you used self rising flour you don’t have to have it–but it can be a good insurance policy against old flour that’s lost its oomph. 😉 –Rachel
cindy says
Can you add butter instead of mayo?
Rachel Ballard says
Hey Cindy, you can’t here because the mayo is providing the eggs and oil that you would need to hold the dough together. Without them they’ll just fall apart. –Rachel
Dana Smith says
I made these rolls for supper tonight and was quite pleased with the result. I doubled the recipe, but substituted 1/4 cup of whole wheat flour for 1/4 cup of the white flour. I also used 1 tsp of baking powder because my self rising flour might have been more than 6 months old. I used 1 tsp of granulated sugar and 1 tsp of brown sugar and made sure to mix only till combined. They came out just moist enough and quite delicious. I will definitely make these again.
Rachel Ballard says
Glad you enjoyed them Dana! –Rachel
Dawn says
Just made these and I’d call them biscuits not dinner rolls. They were very easy and good but not rolls.
Rachel Ballard says
Oh I totally agree Dawn. A roll is only a roll when it’s made with yeast. This is just a form of bread to toss on the table in a pinch if you ask me! –Rachel
Caymaniancas says
Absolutely amazing! Our house love fried dumplings (Caribbean mainstay) and was not impressed with me trying to find a healthier version. Have baked these now twice and fast becoming a family favorite. Thanks for all that you do!
Sandy says
These were very heavy and too salty. Is there a particular type of Mayo ?
Rachel Ballard says
Hey Sandy, when it comes to the heavy, the batter was either over mixed or the leavening agent in your flour was old. Baking powder (which is in self rising flour) is at its best for about 6 months. If you bought a bag at the store, it’s hard to know how old it is and sometimes, it just doesn’t have the oomph it needs to lift the dough. As for salt…I have no idea because the recipe doesn’t call for salt at all. There would have been salt in your flour. Did you make your own self rising flour or use a bag? It seems like the flour is the culprit here. And as for the mayo I always used Hellmann’s but there’s not enough salt in there to have influenced the flavor. –Rachel