Home » Side Dishes » No Yeast Dinner Rolls

No Yeast Dinner Rolls

No yeast dinner rolls are the perfect solution when 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 rolls. You’ll love how easy they are to throw together.  

Jump to Recipe
a sliced no yeast dinner roll on a muffin tin

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.

These rolls 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.

Why mayonnaise makes these rolls amazing

Mayo in bread dough? Yep! It’s a wonderful binder and, as such, does a great job of bringing all of the ingredients together into moist rolls with a nice, tender crumb.

Mayonnaise also adds a subtle tang to these rolls, making them wonderful accompaniments to rich, savory dishes. 

Chemically speaking, in order for baking powder to activate effectively, it needs to come in contact with some acid.

Mayonnaise is quite acidic and activates the baking powder beautifully, allowing it to work effectively as a leavening agent.

How to Make Self Rising Flour at Home

If you can’t find self-rising flour, make it at home from all-purpose flour, baking powder, and salt.

Sift together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.  

Is your baking powder fresh? Are you sure?

If you want your rolls to rise properly, it is important to start out with fresh baking powder that is less than 6 months old.

Have a look at the expiration date and think back on whether or not the baking powder has been stored in a cool, dry place. If the expiration date hasn’t passed and the baking powder has been properly stored, you’re in the clear. 

Still unsure? You can test it by mixing 1 teaspoon of baking powder with 1/3 cup of hot water. If the mixture bubbles vigorously, your baking powder good to go. 

Tip: Make sure they rise

Rolls that don’t rise usually fail because the baking powder in your self rising flour is old. Even if you just bought the bag, it could have sat on the store shelf for a while and lost its mojo. You can always add a bit of fresh from your pantry to your self rising flour if you are unsure how long it’s been sitting around.

A Step-by-Step Guide to Making Dinner Rolls without Yeast 

Combine self-rising flour and sugar in a medium bowl.

a bowl of flour and sugar on a table with two smaller bowls of mayonnaise and milk

Mix the milk and mayonnaise in a second smaller bowl.

a bowl of milk and mayonnaise on a table

Add the milk/mayo mixture to the flour and sugar and stir until just blended.

a bowl of mixed batter on a table with a muffin tin

Drop by spoonfuls into a greased muffin tin and bake. 

a muffin tin filled with roll batter
a tin of baked rolls

Tips for success

Here come a few pearls of wisdom that will help you achieve the best no-yeast dinner rolls you’ve ever had.

  • Don’t overmix. Overmixing can cause the glutens in the flour to overdevelop, ending you with tough, overly dense rolls. 
  • Handle gently. When working with the dough, use a light hand. Be careful not to press any air bubbles out of the dough as this can keep it from rising properly. 
  • Preheat all the way. Be sure that the oven is preheated all the way before baking. I like using an oven thermometer for good measure. 
  • Position matters. Position the rolls on the middle rack of the oven. They will bake more evenly, helping you avoid burnt bottoms or tops. 

How to store and freeze leftover rolls

Make a double batch of these dinner rolls and store them for later. Allow them to cool completely before sealing them in an airtight container. You can keep them at room temperature for up to 3 days. Do not refrigerate them. They will dry out. 

If you would like to freeze the dinner rolls, wrap each tightly in plastic wrap before sealing the wrapped rolls together in a freezer bag and popping them in the freezer. Freeze for up to 3 months. Allow the rolls to thaw at room temperature before unwrapping and reheating them in the oven at 350 degrees F for 5-10 minutes. 

3 ways to add flavor variations to your bread

I love these dinner rolls as they are. They go with pretty much anything. That being said, you can easily add a pop of flavor to tailor them to your meal.

  • Cheese. Add shredded cheddar or parmesan cheese to the dough. ⅓ cup will do. 
  • Herbs. I love adding rosemary or thyme to these rolls, especially during the holidays. Just mix your favorite into the dough and bake as usual. 
  • Make it sweet. Fold in a handful of raisins and a teaspoon of cinnamon for a sweet twist on the classic. 
  • Try a flavored butter. Brush garlic or honey butter over the top of the rolls the moment they come out of the oven.

What to serve with no yeast dinner rolls

You can’t have dinner rolls without dinner so here are a few of my favorite entrees to serve these warm, fluffy rolls with. 

a sliced no yeast dinner roll on a muffin tin

No Yeast Dinner Rolls

A no knead, no yeast dinner roll is a fast quick-bread answer to your busy night! Just four ingredients and so versatile.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 rolls
Author Rachel Ballard


  • 1 cup self rising flour see note below
  • 1/2 cup milk
  • 1 teaspoon sugar cane sugar or honey also works here
  • 2 tablespoons mayonnaise


  • Mix the flour and sugar together in a medium bowl.
  • Add the mayonnaise and milk and stir to combine.
  • Spray a 6-cup muffin tin with cooking spray or brush with oil of your choice. Spoon batter into the tin, filling 3/4 full.
  • Bake at 350 degrees until golden brown on top–about 12 to 15 minutes.
  • You can double the recipe to make a dozen.


NOTE: If your self rising flour is old, the baking powder in it will be as well and your rolls will not rise. Leavening agents are good for about 6 months and even if you just bought that bag of flour, you don’t know how long it sat at the store. If you are in doubt, add a 1/2 teaspoon of extra baking powder to the recipe. 


Serving: 1rollCalories: 122kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 4mgSodium: 38mgPotassium: 52mgFiber: 1gSugar: 2gVitamin A: 36IUCalcium: 29mgIron: 0.2mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course bread, Side Dish
Cuisine American
Keyword no yeast dinner rolls
one dinner roll on a red napkin and a muffin tin with other dinner rolls in the background
a muffin baking pan with dinner rolls  on a red napkin

Similar Posts


  1. Fantastic rolls! I made 4 large rolls and added garlic powder and dried parsley. There’s only the 2 of us so this was a great recipe for us. Served with spaghetti and salad. Thank you for this!

  2. Tried your no yeast rolls yesterday and they were very good. So light and fluffy!!!! Went well with our pot roast

  3. I followed the recipe although I didn’t use self rising flour I added a tsp of baking powder and they came out perfect! Nice flavor, nice texture!

  4. 5 stars
    I wanted to take a moment to thank you for this recipe. The rolls/biscuits were great. We added shredded cheese to them. This is a very versatile recipe; I can imagine many variation for them. Honestly, if you added more sugar to the recipe, you could easily make these into delicious shortcake biscuits for strawberry shortcake. I’ll give that a try and follow up to let you know how it turns out.

    1. I made these as shortcakes, for strawberry shortcakes, today by adding 2 Tbs. of sugar. I’ve had better shortcakes before, but they definitely do in a quick pinch.

    2. @Rachel Ballard, Thanks! Those are a bit more involved, but I’m sure better. I was hoping I could do a quicker version using this recipe. I probably could have added more sugar, but I do like my shortcake to be on the less sweet side. The other thing I noticed is that I probably should have added more fat. Well, it was worth a try. I like these “in a pinch” type of recipes that you can throw together really quickly. Thank you.

  5. I don’t see baking powder in the list but I read the comment about 1 that added 2 tsp of baking powder bc they didn’t have self-rising flour & nor do I. Is that why the list of ingredients don’t show baking powder?

    1. Yes Judith that’s why. Self rising flour is a combination of flour, baking powder, and salt. Therefore no additional baking powder is needed. However if you do not have self rising flour and need to use all purpose, baking powder and salt will need to be added to the recipe. –Rachel

    2. @Rachel Ballard, they are in the oven now. I did not add salt though. We’ll see!

    3. @Rachel Ballard, my rolls came out good. Very easy to make & I am sending your recipe to friends. I made a pot roast & I needed rolls for the gravy. Will definitely ? make

  6. I ran across this site by chance. I have tried many of your bread recipes. They turned out great. Do you do any videos on canning?

    1. Christine I had hoped to do a whole series on YouTube this year on canning and honestly I just got bogged down in the work and didn’t make the videos! I canned close to a hundred pints of various foods this year. I will get that on my list to show as soon as I can. –Rachel

  7. Hi Rachel! I’m really grateful for this recipe. Made it last night with my children and they were prefect. Made 36 rolls from 3 cups of self raising flour, 1 heaped tbsp baking powder, 5 squirts of Mayo, 2 tbsp of sugar and 1 and 1/2 cups milk. First time. All loved them with soup. Thanks and may the good Lord bless you for sharing it. Joy, Kenya.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.