Hi! I’m Sheila from Life, Love, and Good Food, and I’m excited to bring you this three-ingredient recipe for no-yeast dinner rolls!
My Quick Mayo Dinner Roll recipe—yes, I do mean mayonnaise—has been a family favorite for as long as I can remember. With just three basic ingredients and ready in about 20-minutes, this recipe has saved the day many times when I’ve forgotten to get rolls from the bakery.
Let’s face it, I rarely make traditional homemade bread, and I especially don’t have time to do it on weeknights. That’s why this recipe is really handy and my family loves them!
Besides being convenient, these dinner rolls without yeast have a light and airy texture and are delicious, especially when served hot from the oven with a little butter!
How To Make No Yeast Dinner Rolls
Start with two cups of self-rising flour, a cup of milk, and three “heaping” tablespoons of mayonnaise. My mom taught me to make these rolls and the amount of mayonnaise was never exactly determined. She would just open the jar and dip out three big spoonfuls. In all actuality, there’s probably about five tablespoons of mayonnaise if you leveled them out!
Just dump all the ingredients into a mixing bowl, stir until the dry ingredients are just moistened—think muffin batter—then evenly divide the roll dough into the cups of a well-oiled muffin tin. The dough will be thick and lumpy.
As the rolls bake, a nice golden brown crust forms on the bottom and sides. The tops may not get overly browned, so pop them under the broiler for just a minute if you like them more browned.
Sometimes I like to sprinkle a few poppy seeds on the rolls before they bake and then I brush them with melted butter as soon as they come out of the oven. You may also want to double this recipe, because these dinner rolls disappear fast!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 2 cups self-rising flour
- 1 cup milk
- 3 heaping tablespoons mayonnaise
Ingredients
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Rate this recipe!
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- Preheat oven to 375 degrees. Generously oil or spray a 12-cup muffin tin with cooking spray; set aside.
- In a medium bowl, stir together all ingredients just until moistened (do not use a mixer). Spoon evenly into the prepared muffin tin.
- Bake for 12-15 minutes, or until golden brown. Serve immediately.
Variations: Sprinkle batter with poppy seeds before baking, then brush the rolls with melted butter immediately after removing them from oven.
More Recipes With Mayo…
- Deviled Egg Potato Salad
- BLT Pizza with Garlic Mayo Sauce
- Restaurant Style Ranch Dressing
- Cheesy Shrimp Dip
- 110Shares
Camile says
Hello.. I’m in Brazil and we don’t have self-rising flour. How much baking powder should I use? Thanks!
Sheila says
Use 1/2 teaspoon salt and 1 tablespoon baking powder if you are using all-purpose flour.
Liz Cook says
I have made these for many years….My Mama called them mayonnaise muffins….So good…So easy….LYM
Linde says
Made these last night. Delicious! I’m too intimidated to make “regular” biscuits, so I thought I’d try these. Delicious! And so fast! I cut the recipe in 1/2 for just 2 of us. Topped with shredded cheddar just before baking. Thank you so much!
Eunice says
These were wonderful Seriously Delicious an Easy,,I placed under Broiler Few min brushing with melted butter Would save recipe Might consider brushing with melted garlic butter Or onion butter Absolutely a Keeper
Sandy says
Sheila, this is Sandy again. I have a question do these rolls have the texture of biscuits when they are made?
Sheila says
Sandy, they are more “muffin-like” than a biscuit texture.
CTay says
I use this recipe with 1 cup self rising flour, 2 heaping tablespoons mayo, 1/2 cup milk. They are definitely biscuits, not muffins or yeast rolls…biscuits, the best and easiest to make. Double the recipe, as they won’t last!
Sandy says
Sheila,
I was so happy to see you post this recipe for the no yeast dinner rolls. I have been looking for A recipe like this for months, and just never could find one. I am not fond of baking anything that you have to use yeast in. I will be baking these rolls very soon. Thank you again for posting this great recipe.