Over the years, Quick 3-Ingredient Dinner Rolls made with mayonnaise have become one of my family’s favorite breads! With just three basic ingredients and ready in about 20-minutes, these quick rolls bake up with a light and airy texture.
Besides being super easy and convenient to whip up, Quick 3-Ingredient Dinner Rolls are delicious served hot from the oven with a smear of butter, a drizzle of honey, or warm cinnamon apples!
The secret ingredient
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 homemade bread and I especially don’t have time to do it on weeknights, so this recipe is really handy and my family loves them! (I first shared these rolls over at the Weary Chef.)
Instructions
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 four tablespoons of mayonnaise if you leveled them out! But don’t worry about that — just use a heaping measure.
Next, dump all the ingredients into a mixing bowl and stir gently until the dry ingredients are just moistened — think muffin batter. The dough will be thick and lumpy.
Evenly divide the roll dough into the cups of a well-oiled muffin tin. I like to use a non-stick muffin pan and pour a little canola oil (one-half teaspoon) into each cup and use a paper towel to spread the oil all around the inside. (Or you can spray the insides well with cooking spray.)
Bake in a preheated oven for about 15 minutes. As the rolls bake, a nice golden brown crust forms on the bottom and sides.
Depending on your oven, the tops may not get overly browned, so pop them under the broiler for just a minute if you like them more golden.
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To make this recipe, you may need…
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I love my Farberware non-stick muffin tins. Easy release and easy clean up, these muffin tins don’t warp in the oven and bake evenly every time.
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Let’s bake!
Sometimes I sprinkle a few poppy seeds on the rolls before they bake (totally optional). Also, if you like brush the rolls with melted butter as soon as they come out of the oven.
Take note, you may want to double this recipe because these dinner rolls disappear fast!
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Quick 3-Ingredient Dinner Rolls
With just three basic ingredients and ready in about 20-minutes, these quick and easy dinner rolls have become a family favorite!
Ingredients
- 2 cups self-rising flour
- 1 cup milk
- 3 tablespoons mayonnaise (heaping)
Instructions
- Preheat oven to 375 degrees. Generously oil or spray a 12-cup muffin tin; 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. Brush with melted butter immediately after removing baked rolls from oven.
Notes
As the rolls bake, a nice golden brown crust forms on the bottom and sides. Depending on your oven, the tops may not get overly browned, so pop them under the broiler for just a minute if you like them more golden.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 108Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 281mgCarbohydrates: 16gFiber: 1gSugar: 0gProtein: 3g
ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!
Kelly says
Thank you for a quick, easy, & most important tasty recipe. I made 8 larger biscuit/rolls and sprinkled ‘Everything But the Bagel Sesame Seasoning Blend’ by Trader Joe’s on half of the biscuits. Yum enjoyed by all our family.
Ann Waddle says
Can you use Miravle Whip in place of mayonnaise in this recipe. I apologize of this has been asked and answered I havent read the comments yet
Sheila Thigpen says
Ann, I believe that you could substitute Miracle Whip if that is your preference. Let me know if you try it!
Stacey says
Can’t make in advance (couple hours before)and cook when needed.
Sheila Thigpen says
Stacey, I wouldn’t recommend mixing these up in advance; instead mix and bake immediately. They are so quick and easy to mix up and bake, making them ahead really wouldn’t save that much time.
Sharon says
Is there a substitute for self rising flour?
Sheila Thigpen says
Sharon, if you don’t have self-rising flour, then substitute 2 cups all-purpose flour and whisk it with 3 teaspoons baking powder and 1/2 teaspoon salt. Happy Thanksgiving!
Patty says
They use to be a recipe that called for sour cream instead of mayo. Do you recall that recipe?
Sheila Thigpen says
Patty, I am not familiar with a quick roll recipe that uses sour cream.
Mimi Simeonova says
This is a really lovely and quick recipe and the good thing is that it is guaranteed you won’t fail. Since the lock down I wanted to learn how to make bread. I have had a few failures and I was skeptical this recipe would work. I could not believe how quick and delish these bread rolls are. Perfect for the family and even a nice addition when we do hosting. I gave up on other bread making, but instead bought bread maker machine and life is so much easier. As for these bread rolls, this is a delightful recipe I plan to always make and pass it to everyone. Thank you so much.
Valerie says
I don’t have a miffin tin. When I make yeast rolls, I pat them out on my countertop and cut them with a knife, then let them rise. Is it imperative that I use a muffin tin, or can I just press them out and cut them as I do yeast rolls?
Sheila Thigpen says
Valerie, you will need a muffin tin for these rolls because they are more like muffins and the batter is too soft to roll or press out.