Quick, tender rolls made with pantry staples—no kneading or rising required.
This version adapts the recipe shown in the image, reducing the salt for a more balanced flavor. Expect a biscuit-like texture rather than the stretchy crumb of yeast rolls.
Makes: 6 small rolls
Prep: 5 minutes
Bake: 15–20 minutes
Ingredients
- 1 cup all-purpose flour (125 g)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk (120 ml)
- 2 tablespoons regular mayonnaise
- 1 tablespoon melted butter, for brushing
- Butter or oil, for greasing the pan
Instructions
- Preheat the oven: Heat to 400°F (200°C). Lightly grease 6 cups of a standard muffin pan.
- Mix the dry ingredients: Whisk the flour, baking powder and salt together in a bowl.
- Add the wet ingredients: Stir the milk and mayonnaise together, then add to the flour mixture. Mix gently just until no dry flour remains. The mixture should be thick and sticky; avoid overmixing.
- Fill the pan: Divide the batter evenly among the 6 greased muffin cups. These are spooned rolls, so there is no need to shape or knead them.
- Bake: Bake for 15–20 minutes, until lightly golden and a toothpick inserted into the center comes out clean. They may be paler and less domed than the rolls pictured.
- Finish: Brush the warm tops with melted butter. Let them cool in the pan for 5 minutes, then transfer to a rack.
Optional garlic-butter topping
Mix 1 tablespoon melted butter with a pinch of garlic powder and 1 teaspoon chopped parsley. Brush over the freshly baked rolls.
Tips
- Use fresh baking powder for the best rise.
- Regular mayonnaise gives a more tender result than fat-free mayonnaise.
- For cheesy rolls, gently fold in ¼ cup shredded cheddar before baking.
- Serve warm with soup, stew, gravy or extra butter.
Storage
Keep in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Reheat briefly before serving.
