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.
1st period Kitchen 1
1st Period Kitchen 2
1st Period Kitchen 3
1st Period Kitchen 4
1st Period Kitchen 5
1st Period Kitchen 6
2nd Period Kitchen 1
2nd Period Kitchen 2
2nd Period Kitchen 3
2nd Period Kitchen 4
2nd Period Kitchen 5
2nd Period Kitchen 6
3rd Period Kitchen 1
3rd Period Kitchen 2
3 rd Period Kitchen 3
3rd Period Kitchen 4
3rd Period Kitchen 5
3rd Period Kitchen 6
4th Period Kitchen 1
4th Period Kitchen 2
4th Period Kitchen 3
4th Period Kitchen 4
4th Period Kitchen 5
4th Period Kitchen 6
The Teacher Cooks 
Thanks for the recipe! Looks like everyone did a good job. There is also a great recipe for Corn muffins that has only three ingredients. Self rising corn meal, buttermilk and mayonnaise make wonderful corn muffins and are low in calories and fat, too (It’s an old weight watcher’s recipe). .
Thanks Debbie! I’d love for you to send me the recipe. Its sounds wonderful.
could you just drop them like drop biscuits instead of a muffin pan?
no
I learned it is best to stir the batter with a fork.
Love that you have the opportunity to teach cooking. I am jealous! 🙂
I learned that if you do not fill all of the spaces with the biscuits then you should fill it with water.
I learned that if you don’t sift the flour good it will make it have lumps.
You should always grease the pan before putting the biscuits on the pan.
I learned that when you’re making recipes like this, it is easier to mix with a fork instead of a spoon to break up the dry ingrediants.
i learned to make sure not to over cook the muffins so that they dont burn and to fill the empty muffin holes with water.
I think these turned out very great, especially using mayonaise in it.
I learned that you have to sift the flour when we made these rolls.
I didnt think that they would taste good bc they were made out of mayo. They were actually pretty good!
sounds weird but it’s pretty darn good!!
I willl admit that I was a little worried about these tasting like mayonnaise but they were actually really good. I learned that you can use mayonnaise as a grease or oil when cooking rather than using butter or crisco. 🙂
i learned that if you don’t have enough batter to fill the whole muffin pan to fill the remaining empty ones with water
Mayonaise Rolls were very delicious. i learned alot by watching yu show us how to propperly knead the dough and how you can use flour to make it not stick but if you use to much it is going to turn out clumpy and to floury. ]
when making it with my group we learned that even if you hate mayonaise it doesnt tast like mayonaise they are acctually delicious and tast nothing like it.
If you use while lily four it will make your roll softer.
I learned that you need to sift the flour otherwise it will be suckish when you eat it!
I learned you can cook rolls in a muffin pan
I learned that you must sift the flour when making these rolls. If you don’t sift the flour there will be lumps of flour in your rolls.
Mayonnaise rolls turned my stomach at first, byt they actually were really good. The rolls also had a lot of options and we could pretty mych add anything that we wanted as a topping. In this lab i learned that cooling is essential for a good texture.
I really enjoyed making these in class, they were delicious. I made them at home with turkey bacon. It was very simple and a great breakfast. I learned that you can add stuff too them, for example cheese. They could be for breakfast or a side dish at dinner.
I learned when making mayonnaise rolls that you don’t have to like the taste of mayonnaise. I thought that since it was called ‘mayonnaise rolls’ that you were going to taste alot of mayonnaise.
Kaley 1st pd.- I learned that you should use a fork to stir the batter so that there aren’t any lumps in it.
i learned that if you dont sift the flour you will have lumps.
This recipe was very simple. I learned using a fork to mix the batter is better than using a spoon with this recipe.
these were great.. good job destiny… YOU NO!!…
i learned that mayonnaise is a substitute for oil and fat
i learned that mayonnaise was just a fat. I didnt know you could use this for baking.
I learned that measuring accurately is an important factor in determining the taste of your food. If you don’t measure accurately, you could end up with too much of one ingredient that will make the food taste unbalanced and one ingredient will stick out over the others.
I learned forks are better then spoons when string.
When making the Mayo Rolls, I learned that when putting mayo in bread it makes the bread moist.
I learned that you can use mayonnaise for biscuits! I also learned that you fill the remaining muffin pans that do not have batter in them with water.
What I learned from this lab is that you really have to grease the pan well for the rolls to slide out nicely.
I learned that you have to measure the mayo correctly so you don’t have too much.
I learned that you have that you still have to grease the pan even though its non stick.
I learned that self rising flour is the best to use for this recipe.
i learned that even though mayonnaise is the nastiest substance known to man kind these are actually tolerable because you cant taste the mayonnaise.
You can use mayonaisse in place of an oil
i learned mayonaise makes the bread moist
I learned t hat you must shifted the flour.
I learned that you need to sift the flour so it won’t be as lumpy and that mayonnaise tastes good in rolls
I learned that you need to sift the flour so it won’t be as lumpy and that mayonnaise tastes good in rolls.
I learned that you have to use self rising flour! (:
These were so yummy and reminded me of the Red Lobster’s biscuits. But, maybe thats just me. I learned how to put mayo in the measuring cup-it looked really hard at first- but i understood after trying!
I learned that you have to sift the flour or it will be lumpy and not turn out right.
I learned how to make a sweet and simple muffin, with mayonnaise.
i learned how to make rolls with mayo
i learned that if you add too much flour it would make it look like its powdered sugar on the rolls.
i love how the roll mealts in your mouth!!!
i think these turned out very good, especially using mayonnaise. But you could really taste it so i thought thats was good.
During the lab and demonstration I learned that if all of the spaces in the muffin pan are not filled to fill it halfway with water so that the cooking remains even among the other rolls. I also learned that if two pans are touching the parts that are touching will cook faster
I learned that after these are done you will not be able to taste the mayonnaise at all.
i learned that you have to mix the right ingredients and the right amount for your rolls to be fluffy and have a nice brown color
I Learned how much i needed to space out my rolls
these mayonaise rolls absolutely awesome!
The thought of makeing somethimg with a name like this sounded bad. I now know how good the rolls are. I learned that the bread will rise at lower alltitudes
IF YOU PACK THE FLOUR IN AFTER SIFTING THEN IT WILL BE VERY BITTER TASTEING!!
I learned not to knead the dough too much or else your rolls will come out to tough.
I learned that the dry ingredients should be moistened.
I learned by watching the demo and cooking the mayonnaise rolls, that you need to sift the flour! If the flour is not sifted, you will soon taste the big lumps of flour in the rolls!
I was a little skeptical about this whole thing at first because i dont like mayonnaise AT ALL. To my suprise this has been one of my favorite recipes that we made. I learned when using a dark pan turn the temperature down 25˚
I learned that you should use white lily flour, because it helps your rolls have a softer texture.
In this lab I learned that mayonnaise can make things very moist, Also how to grease a pan.
i learned not to use to much flour.
After watching the demo on how to make these delicious Mayo Rolls, I learned you should sift the flour because when the flour is not sifted it results in lumps of flour in the cooked rolls.
I learned that you use white lily flour because it make a softer texure
I learned that you use white lily flour because it make the rolls have a softer texture
I learned that you use 3 tablespoons mayonnaise and it only has to bake for 15 mins.
at first i thought the idea of mayonnaise in biscuits was freaking nasty. but after mixing al the ingrediants i together, and letting them cook i found that it was pretty good.
i lerned that you have to put jus enough mayonnaise for them to taste right
i learned that if there is an empty spot in the pan to put water in it or else it will cook the rolls unevenly. make sure not to get water into the other spaces when u pour it in.
i loved making this it was very easy and i couldnt even taste the mayo i learned it is best to mix ingredients with a frok rather then a spoon
from baking the mayonnaise rolls i learned it is better to mix the ingredients with a fork instead of spoon.
the rolls have a great taste and you really cant teast the mayonnaise in the rollls its a good additave.
I learned that you could mix biscuits with mayo.
I learned that you should only fill the muffin pans three-fourths full, because the batter will rise as it cooks.
i never knew you could make biscuits with mayonnaise, but they were great
I learned that you should stir the batter with a fork