Paula Deen Easy Rolls

Paula Deen easy rolls turn self-rising flour, milk, sugar and mayonnaise into soft, golden muffin-tin dinner rolls in 10 minutes. This quick no-yeast bread fits Sunday dinner, church supper and holiday table, and it makes about 12 rolls with just 4 ingredients from the pantry.

Mix the batter only until the flour disappears, because stirring too long makes the rolls tough. Overmix it and you get dense little biscuits instead of soft, tender rolls.

Paula uses mayonnaise where most rolls use butter or oil, and it keeps the crumb moist and rich without any kneading or rising time. Since the batter goes straight from the bowl to the oven, you can have warm rolls on the table before the main dish is done resting.

Paula Deen Easy Rolls

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

110

kcal

Mayonnaise gives these no-yeast rolls a tender, moist crumb with lightly sweet golden tops. The batter stirs together in one bowl and bakes right in the muffin tin.

Ingredients

• 2 cups self rising flour
  

• 1 cup milk
  

• 2 tablespoons sugar
  

• 4 heaping tablespoons mayonnaise
  

Directions

• Preheat the oven: Preheat the oven to 350°F and lightly grease a muffin tin. That way the pan is ready when the batter is.
• Mix flour and milk: Stir 2 cups self-rising flour and 1 cup milk together in a bowl. Keep going just until the flour is wet, so the rolls stay tender.
• Add sugar and mayonnaise: Add 2 tablespoons sugar and 4 heaping tablespoons mayonnaise to the bowl. Then stir until the batter comes together and no dry streaks are left.
• Fill the muffin tin: Spoon the batter into the greased muffin cups, filling each one about two-thirds full. This should make about 12 rolls.
• Bake the rolls: Bake for 12 to 15 minutes. They are done when the tops turn brown and feel set to the touch.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use all-purpose flour instead of self-rising?

Yes, as long as you add the leavening yourself. Stir 3 teaspoons of baking powder and 1/2 teaspoon of salt into each 2 cups of all-purpose flour, and the rolls will rise the same way.

Can I use light mayonnaise or a different kind?

Full-fat mayonnaise gives the softest, richest crumb, so I would stick with it. Light mayo works too, but the rolls come out a little drier and less tender.

How do I store leftover easy rolls?

Keep them in an airtight container or zip-top bag at room temperature for a day or two. They are best warm, so wrap them in foil and heat them in a 300°F oven for a few minutes.

Can I make the batter ahead of time?

I would not, because self-rising flour starts working as soon as it meets the milk. Mix it right before baking so the rolls get their full rise in the oven.

Why did my rolls turn out dense?

Overmixing is the usual reason, since stirring too much develops the flour and makes the rolls tough. Stir just until the batter comes together, and check that your self-rising flour is fresh.