This school year has been quite a challenge for me for many reason that I won’t go into because I am working so hard to be a positive influence in my classroom. My students are absolutely wonderful! With the exception of a handful, all of them signed up for my class to learn how to cook. I have a large number of seniors that will be leaving their families for college next year and they want to be able to cook for themselves. I applaud them!
I found the perfect quick bread recipe in a Southern Living cookbook. I have never baked using mayonnaise, but when I saw that Hellman’s was on sale two for one at Publix I had to try it. It is very good and so quick to make. The prep time is about 8 minutes and the cook time 15 minutes. Perfect for my 45 minute class period. I was very pleased at the results for these novice cooks. They did a very nice job.
If you want some really moist rolls give these a try. You won’t be disappointed.
Here are some hints that I discovered while making this recipe 29 times.
- Use White Lily flour because it is made with a softer wheat resulting in a softer texture.
- Sift the flour. When the flour was not sifted it resulted in lumps of flour in the cooked rolls.
- Use a fork to stir the batter. It will break up the dry ingredients better than a spoon.
- All muffin pans are not created equal. If you have less than 6 rolls fill the space with water for even cooking.
- If dark pans are used reduce the temperature 25 degrees.
- The recipe can be doubled easily for 12 rolls.
- I did not think that the leftovers were good heated the next day, but many of my students disagreed. They found the leftovers to be very good.
Mayonnaise Rolls from Southern Living
Yield 6 rolls
- 1 cup self-rising flour ( I use sifted White Lily)
- 1/2 cup milk
- 3 tablespoons mayonnaise ( I use Hellmann’s)
- 3/4 teaspoon sugar
- Whisk together flour and sugar.
- Add mayonnaise and milk and mix just until dry ingredients are moistened. I found that a fork was better than a spoon for stirring.
- Spoon batter into a lightly greased muffin pan, filling three-fourths full.
- Bake at 425 degrees for 15 minutes.