Tuesday, December 9, 2008

The Easiest Fresh Rolls You'll Ever Make

Today's recipe is one of the simplest (is that a real word?) ones I've ever found for fresh homemade quick rolls, and the perfect solution for those times you need just a little something more to round out dinner. (Also good for those holiday mornings when you wake up in a cold sweat, realizing that you forgot to buy rolls). We made these in home-ec class in high school, (more years ago than I care to remember or admit!) and my teacher called these "Bachelor Rolls", because they were so easy that even a bachelor could make them. (Wouldn't exactly be considered politically correct these days, would it?)

I ran across this recipe again not long ago, so I thought I'd share it here.


  • 1 c self-rising flour
  • 2 T mayonnaise (it has to be real mayo, not Miracle Whip or similar dressing)
  • 1/2 cup milk

Mix everything together, and pour into lightly greased (or Pam sprayed) muffin cups. Bake at 450 degrees F until lightly browned. (Sorry not to be more specific, it's been a while since I've made these--I'd set the timer for 10 minutes and go from there!) This makes 6 rolls, but you can easily double or triple this recipe.

What I like about this recipe, again, is that these are everyday ingredients that you probably have on hand most of the time.

While not strictly a party food, I think these would be great to serve with a meat and cheese tray, along with one of condiments and relishes, for your guests to make their own mini-sandwiches.

Good cooking, and good eating!



  1. I'll have to try this recipe. I have a recipe for rolls/muffins. I guess they're actually muffins b/c we make them in a muffin tin, but we call them rolls. Anyway they contain just flour, milk, and sugar. They are my favorite rolls, and my dad's made them a hundred times or so. But when I tried to make them, they were hard and didn't taste right. I thought it was the muffin tin I was using because I'd had problems cooking other things with it. So the next time, I tried a different tin, and they came out the same way, hard and funny-tasting...not bad tasting, just not right.

    Since your recipe as mayonaise in it too, I'll just give it a whirl.