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
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.
Mix the milk and mayonnaise in a second smaller bowl.
Add the milk/mayo mixture to the flour and sugar and stir until just blended.
Drop by spoonfuls into a greased muffin tin and bake.
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.
- Pot roast. I love dipping these rolls in the juices from my Dutch oven pot roast.
- Spaghetti and meatballs. Sop up the last of the sauce from my spaghetti and meatballs recipe with these dinner rolls.
- With breakfast. I usually serve my homemade breakfast sausages with biscuits but these rolls make a great substitution.
No Yeast Dinner Rolls
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
I don’t see salt in the recipe at all. Am I losing it?
Nope you aren’t losing it. This recipe is made with self rising flour which contains baking powder and salt already in the bag. 🙂 –Rachel
Can you use miracle whip instead of mayonnaise? I prefer Miracle whip, dont really like mayonnaise.
Hey Betty,
Well, the point here is to have the eggs that are in the mayonnaise as a binder. I don’t think Miracle Whip has any eggs in it, so I’m inclined to say no that it won’t work here. You won’t taste the mayonnaise at all. It’s really just eggs and oil–both of which are basics in a lot of quick breads and that’s all we are after here. Maybe try it anyway–you might like it! –Rachel
Hey! I was just wondering if anyone has tried this recipe with dairy free milk? We use almond milk in our household, but I wasnt sure if they would hold up the same. Thoughts?
Hey Elicea, you know, I think that would be just fine. You may need a tad less than the recipe calls for–just a few tablespoons less because to me nut milks are thinner than dairy based milk is. Either way I think you’ll be just fine. Enjoy! –Rachel
Rachel….You can teach an old dog ( Grand-Mama ) new tricks ! These are a keeper for sure. I followed your recipe exactly EXCEPT I doubled it. I scooped 6 out and put in to the tin. I added 2 tablespoons of butter and 1 minced garlic clove to the remaining batter–then scooped that into the tin. Baking time for all 12 was right at 14 minutes for my oven. They were both light, a bit of a crispy top and just delicious. Many thanks.
PS I did use a new un-opened bag of White Lily self-rising flour. We use White Lily in the South most always because it is a soft Winter Wheat flour ( not whole wheat ) and is wonderful for all foods calling for flour–especially breads, biscuits, and rolls.
Yes Henny I’m a southern girl myself so I’m very familiar with White Lily. I actually prefer a cheaper brand made by Aldi over White Lily now believe it or not but I know it’s a staple in lots of homes. I’m very glad you enjoyed the rolls though. They are really easy in a pinch! –Rachel
Rachel
I want to try the Aldi . Does it go by Aldi AP Flour ? Thanks !!
Making your rolls again today –adding a bit of minced jalapeno and cheese. I made a “Cauldron” of Chili and I want to share–thought the rolls would be a nice addition. Cool weather like we are having near Charleston, SC gets me to cooking every time !! Best, Henny
It’s actually called Baker’s Corner. They only sell that one brand at their store. If I am baking, I love bread flour as my first choice for actual breads but for biscuits I use Baker’s Corner now. I really like it. And most of the time, Aldi’s brand is another name brand just under their label so who knows–it may be a flour we are already familiar with. –Rachel
This is a really flexible staple recipe that I use often (usually, when I run out of other food)! If you break it down, you just need flour, a riser, a binder, liquid, and flavoring. If I don’t have mayo, then I need eggs plus fat (oil, for example). If I don’t have eggs, I use ground flaxseeds plus water as a substitute. We don’t have self-rising flour here so I added baking powder to regular flour. And, you add some salt if your fat component isn’t salty.
So my super cheapo basic recipe, with only ingredients that do not have to be refrigerated, is: flour + + baking powder + oil + ground flaxseeds + water + sugar+ salt. Then I usually add sunflower seeds for texture/nutrients and psyllium husks for fiber/more binding.
As long as I have these basic ingreds in my pantry then I can make decent bread rolls whenever.
You are exactly right Marzi! Sounds like you have these simple rolls really down to a science. I’m glad they work for you no matter what ingredients you have on hand. 🙂 –Rachel
Buttermilk is a game changer!
Hahaha Shannon! I think buttermilk is a game changer for everything. 🙂 –Rachel
Made this today and it was okay although its a bit doughy maybe because I added a bit more flour because its too sticky. I also have to lessen the salt as it is a bit salty for my liking. I will definetely make this again and will post the outcome! Thank you!
Hey Reem, they are meant to be sticky and wet, not dry enough to be rolled out. Just use a spoon and drop them into the muffin tin and the salt was in the self rising flour, so that may vary depending on the brand you used. I’ve never noticed the salt being a problem before. Try them again and see if they aren’t better. 🙂 –Rachel
I made this recipe and it was fantastic. The dough was soft and I like the outcome of these rolls.
So glad to hear that Ellen! They are so simple and fast to whip up. –Rachel
easy to make!! put them in a doughnut mold and turned out to be cute. will be eating them for dinner.
Thank you
I’d say they were cute Malak! That’s a great idea especially if you don’t have a muffin tin. 🙂
I made these exactly like the recipe said but doubled my ingredients to make 12 and they browned fine at 3o minutes. Delicious. Thanks for the recipe
That’s great to know Beatrice. I’m so glad you enjoyed them! –Rachel