I’ve been wanting to try this recipe for months but I kept forgetting about it. I got it from one of my favorite cooking blogs. The author of that blog, Stacy, and her stepson Joel, Jr. are avid readers of MY blog as well! I halved this recipe, since I knew we wouldn’t eat 12 rolls. They seemed really dry when I was mixing the dough (and I am NOT a baker), so I added a little more milk (plain soymilk) and a little more mayo. They just didn’t look right to me when I plopped them in the muffin tins, but I crossed my fingers and shut the oven door. The verdict? These were actually better than they looked! They had a great texture, and weren’t tough at all. We each had one, and I saved them in some tin foil and microwaved them the next night for dinner as well. With these we had some Quorn cutlets, some leftover cole slaw, some Potato Plops (from the same blog- try them! you will be amazed!), and a green salad.
makes about 12 rolls
2 Cups self-rising flour (can substitute 2 Cups all-purpose flour + 2 tsp. baking powder + 1 tsp. salt)
1 Cup milk
2 Tbsp mayonnaise (light works fine)
various herbs, flavorings to taste (depending on what you are serving them with – garlic powder, oregano, basil, rosemary, even cheddar cheese)
Preheat oven to 350. Grease muffin cups, or use silicone or other nonstick muffin pan. Stir ingredients together and spoon into muffin cups. Bake for about 15 minutes or until they are nicely puffed up and the tops are lightly browned.