There is no yeast in these dinner rolls and they truly, really take only 20 minutes to make from start to finish. When I first saw the recipe on Facebook a few years ago, I didn’t believe it was even possible but the proof is here! I don’t recall who posted it and where it was from. However, they were called “Momma’s easy dinner rolls”, if you ever would like to try to find them on big WWW.
To make them more flavourful, I modified the original recipe somewhat, adding a little bit of sugar and some crushed rosemary.
Didn’t they turned out great?
Now, if you expect the pillowy, lunch-lady, kind of buns, you may be disappointed. These rolls are a bit on the dense side, albeit they are very fluffy are most of all, one will definitely be enough to go with, say, your very summery light salad.
It will complete your meal just like a side dish of rice or mash potato would do.
- - 2 cups of all purpose flour (you can also do 1 cup all purpose + 1 cup whole wheat flour but the buns will be a bit denser)
- - 1 tbsp baking powder
- - 1 tsp salt
- - 1/2 tsp sugar
- - 1 tsp crushed rosemary
- - 1 cup milk ( I used almond milk, but you can use any type of milk you want)
- - 1/4 cup real mayonnaise
- Preheat your oven at 375 F.
- If you don't want to dirty a bowl, use a large Ziploc bag. If you don't mind doing a bit of cleaning, in a large bowl, mix all the dry ingredients together. Add the wet ingredients and mix just enough to blend. Don't over mix.
- Spray a large 6-muffins tin with cooking oil.
- Divide the dough evenly between the 6 muffin cups.
- Bake about 15 minutes or until a toothpick inserted in the middle of a roll comes out clean.
- For a nice golden crust, you can brush a bit of olive oil on the rolls and finish the baking at broil in your oven for about 30-60 seconds.