Quick Dinner Rolls with Mayo

Ingredients needed to make quick dinner rolls with mayo

• Flour: This recipe uses self-rising flour so you don’t need to add a separate raising agent, such as baking powder. 
• Mayonnaise: You can use any kind of full-fat, unflavored mayonnaise in this recipe, but don’t use Miracle Whip – it will NOT have the same flavor!
• Garlic: Minced garlic adds richness of flavor, but you can use garlic salt instead, if needed. 
• Milk: I prefer to use whole milk for the quick dinner rolls, but any type of milk will work.  
• Sharp cheddar cheese: Add the shredded cheese with the garlic salt (if using) to the flour before combining with the wet ingredients. 
• Dash of salt: This gives these rolls a little extra kick of flavor and does a great job of balancing the flavors. It can be omitted, if preferred.  

Sandy’s tips and substitutions:

• Storage: Store leftover no yeast dinner rolls in an airtight container at room temperature for up to 3 days. 
• Freezing and making ahead: You can bake the rolls ahead of time, wrap them individually in plastic wrap, and freeze them for up to a month. Thaw the rolls overnight on the countertop and serve as is or reheat them slightly in the oven.  
• Make extra: Double, triple, or quadruple your batch of rolls depending on your needs. 
• Don’t overfill the muffin cups: Only add the dough to the muffin cups until ¾ full as the rolls will rise while baking and you don’t want them overflowing and not looking as good. 
• Don’t overmix: Be careful that you don’t overmix the dough or the rolls will become overly dense. 

• DIY self-rising flour: If you don’t have self-rising flour, simply combine 1 ½ teaspoon of baking powder and ½ teaspoon of salt for each cup of all-purpose flour.  
• Check for doneness: Ovens vary, so start checking the rolls at the 8-minute mark. The rolls are done when they are puffed and golden on top. For absolute certainty, a toothpick inserted into the center should come out clean.
• Grate your own cheese: For the best melt and texture, use a block of sharp cheddar and shred it yourself. Pre-shredded bags contain anti-caking agents that can make your rolls grainy and prevent the cheese from blending smoothly into the dough.

Variations:

• Herb-infused dinner rolls: Feel free to add fresh chopped herbs to the dough, such as fresh rosemary, sage, basil, tarragon, oregano, or thyme.
• Gluten-free: Make these quick dinner rolls gluten-free by using Pamela’s Gluten Free pancake mix (which uses almond flour) as a flour substitute. It always turns out perfectly! 
• Vegan dinner rolls: Use plant-based milk and vegan mayonnaise. 
• Swap salt for sugar: The dash of salt in the dough can be replaced with a teaspoon of granulated sugar or brown sugar which will offer a touch of sweetness. I like to add a couple of teaspoons of sugar when making breakfast biscuits with this no yeast dinner rolls recipe.  
• Toppings: Brush melted butter over the tops of each roll before baking for extra flavor and to ensure a golden finish. You can also sprinkle some extra shredded cheese, flaky sea salt, or seeds (poppy seeds or sesame seeds) over the tops for easy customization. 
• Mini dinner rolls: Bake the dough in greased mini-muffin pans for smaller-sized rolls and make sure to reduce the baking time.