Brenda Gantt Mayonnaise Rolls
- Prep 5 min
- Cook 15 min
- Total 20 min
- Makes 12 rolls
- Level Easy
About Brenda Gantt’s Mayonnaise Rolls
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose unhurried cooking videos have reached millions of viewers. Her cooking is built on pantry staples and simple methods, and mayonnaise rolls fit right in. You can find more of her kitchen memories in our stories section.
Mayonnaise rolls are an old Southern shortcut. Mayonnaise is made of oil and eggs, so stirring it into milk and self-rising flour supplies the fat and richness you would normally get from butter, shortening, or eggs, while the leavening is already in the flour. The result is a soft, tender roll that comes together in minutes, which is why it turns up on weeknight tables and church-supper spreads across the South.
These rolls are a great place to start if you are new to baking. If you like them, try our White Lily biscuits next, or browse our breakfast recipes for more bread-basket favorites.
Watch How It’s Made
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Brenda Gantt Mayonnaise Rolls Recipe
Ingredients
Kitchen Tools Needed
- 12-cup muffin tin
- Medium mixing bowl
- Whisk
- Measuring cups & spoons
- Spoon or cookie scoop
- Wire rack
New to baking pans? Our kitchen guides explain how to choose and care for them.
Instructions
- Preheat and prep. Preheat the oven to 425°F (220°C). Generously grease a 12-cup muffin tin with cooking spray or butter.
- Mix the wet ingredients. In a medium bowl, whisk the milk, mayonnaise, and sugar (if using) until smooth and fully blended.
- Add the flour. Add the self-rising flour and stir just until combined. The batter will be thick and slightly lumpy. Do not overmix.
- Fill the muffin tin. Spoon the batter into the prepared cups, filling each about three-quarters full.
- Bake. Bake for 12 to 15 minutes, until the rolls are puffed and golden brown on top.
- Brush and serve. Brush the tops with melted butter if desired. Let the rolls cool in the pan for 2 minutes, then serve warm.
Grease the pan generously. The batter is sticky and the rolls will cling to a dry tin.
Nutrition Facts
| Calories | 115 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 17 g |
| Fat | 4 g |
| Fiber | 1 g |
| Sodium | 210 mg |
| Sugar | 1 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Why You’ll Love These Rolls
Ready in 20 Minutes
With 5 minutes of prep and no rising time, these rolls are one of the fastest breads you can put on the table.
Just a Few Ingredients
Self-rising flour, milk, and mayonnaise are pantry staples, so you can bake them without a special trip to the store.
Some Calcium
The milk adds a modest amount of calcium, which supports bone health.
Portion-Friendly
Baked in a muffin tin, each roll is a built-in single serving at about 115 calories.
What to Avoid
Preparation Mistakes
- Don’t overmix. Stir just until the flour disappears. Overmixing makes the rolls tough.
- Don’t use light or fat-free mayonnaise. The fat keeps the rolls tender and moist.
- Don’t use plain flour without leavening. Plain flour needs baking powder and salt added, or the rolls will not rise.
- Don’t skip greasing the pan. The batter is sticky and will cling to a dry tin.
Storage Mistakes
- Don’t store them warm. Cool completely first so steam doesn’t make them gummy.
- Don’t plan on freezing. These rolls tend to dry out in the freezer. Mix a fresh batch instead.
Dietary Considerations
- Contains Dairy (milk, butter)
- Contains Egg (mayonnaise)
- Contains Wheat / Gluten
- Mayonnaise May Contain Soy
Pro Tips for the Best Mayonnaise Rolls
- Use full-fat mayonnaise. A regular, Southern-style mayonnaise gives the best flavor and texture.
- Whisk the mayonnaise into the milk first. It should be completely smooth before the flour goes in, so there are no streaks.
- Check your flour. Self-rising flour loses its leavening over time. Use a bag that is within its date.
- Preheat the oven fully. The high heat at 425°F gives the rolls their quick rise and golden tops.
- Brush with butter while hot. It adds shine and flavor and keeps the tops soft.
More techniques like these are in our cooking tips.
What to Serve With Mayonnaise Rolls
Beverages
- Sweet tea
- Coffee
- A cold glass of milk
Pairs With
- Soups and stews
- Fried chicken
- Butter and jam
- Country ham
When to Serve
- Weeknight dinners
- Breakfast
- Sunday supper
- Holiday tables
Try them alongside Brenda’s meatloaf, mashed potatoes, or mac and cheese.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Self-rising flour | All-purpose flour + baking powder + salt | Per 2 cups flour, add 1 tablespoon baking powder and ½ teaspoon salt. |
| Whole milk | 2% milk or buttermilk | Buttermilk gives a slight tang and a tender crumb. |
| Mayonnaise | Keep as written | It supplies the fat and egg, so there is no reliable substitute. |
| Add-ins | ½ cup shredded cheddar, garlic powder, or herbs | Stir in with the flour for savory rolls. |
Storage & Reheating
Room Temperature
Cool completely, then store in an airtight container for up to 2 days.
Refrigerator
Keeps up to 3 days in an airtight container. Rolls will firm up, so reheat before serving.
Reheating
Wrap in foil and warm at 350°F for 5 to 8 minutes, or microwave one roll wrapped in a damp paper towel for 10 to 15 seconds.
Freezing: not recommended, since the rolls tend to dry out. The batter is so quick that a fresh batch is easier.
Frequently Asked Questions
Yes. For each 1 cup of all-purpose flour, add 1½ teaspoons baking powder and ¼ teaspoon salt. For this recipe, whisk 2 cups all-purpose flour with 1 tablespoon baking powder and ½ teaspoon salt, then proceed as written.
No. The mayonnaise adds fat and richness, much like butter or shortening in a biscuit, and bakes into a soft, tender crumb. The finished rolls taste like a mild, buttery dinner roll.
The usual causes are overmixing, using fat-free mayonnaise, or old self-rising flour that has lost its leavening. Stir just until the flour disappears, use full-fat mayonnaise, and check the date on your flour.
It’s not recommended. The fat in regular mayonnaise is what keeps these rolls tender, and light or fat-free versions tend to produce drier, tougher rolls.
Yes. Stir in ½ cup shredded cheddar, a pinch of garlic powder, or a teaspoon of chopped fresh herbs along with the flour. Add-ins make the batter slightly thicker, so bake an extra minute or two if needed.
They’re best the day they’re baked, and the batter takes only about 5 minutes to mix. Leftover rolls keep for 2 to 3 days in an airtight container. Freezing isn’t recommended because the rolls tend to dry out.
Reader Reviews
More Brenda Gantt Recipes
- Macaroni SaladA creamy Southern cookout classic
- Mashed PotatoesThe perfect side for warm rolls
- Key Lime PieA tart, creamy dessert
- White Lily BiscuitsAnother Southern flour-and-fat favorite
- MeatloafHearty comfort food for dinner
- Mac and CheeseRich, cheesy baked pasta
- JackfruitA plant-based twist
- JambalayaA one-pot Southern dinner
- Jell-O SaladA retro potluck favorite
Keep Exploring
It’s gonna be good, y’all. Warm rolls are on the way.
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