Wednesday, January 7, 2015
The first time I ever had Mayonnaise rolls was at my Nana’s house. I can’t remember what all we were eating that day, but I do recall being amazed at watching her just whip up a batch. I had never heard of such a thing. Mayonnaise? Is she serious? Oh. She was and I was so grateful because they were delicious! Nana, for most of her recipes, never has a set recipe for anything. It’s a scoop of this, a dash of that, and a pinch of so and so. She speaks endlessly of her love for mayonnaise in recipes that she would whip up for special occasions in her little farmhouse during her post Great Depression childhood. That’s where she learned to cook… you had to improvise with what you had which is of course, where some of the greatest recipes are born. Like these rolls, they lie somewhere in the midst of a sweet sour dough and unforgettable biscuits. So sweet and soft…mayonnaise rolls. Be sure to whip up a batch and try them.
2 cups All Purpose Flour (We use King Arthur)
2 tsp baking powder
1/2 tsp baking soda
2 tablespoons sugar
1 cup milk
4 heaping tablespoons mayonnaise
Mix all dry ingredients. Then, add milk and mayonnaise. After mixing, place one large dollop into a well greased/buttered muffin tin. This easily makes 12 rolls.
Bake at 350 for 15-18 minutes or until firm and golden brown. Enjoy!
*Always use organic or chemical free when possible!
Recipe adapted from Paula Deen’s “Easy Rolls” for simple proportions.