Easy Biscuit Rolls

Easy Rolls, Easy Biscuits, Easy Biscuit Rolls recipe, two ways to make, simple recipe, bread

Easy Biscuit Rolls

These biscuit-style roll are the simplest things to make. Ever. Plus, I have given you two different ways to make them. Simple and simpler. They make a fabulous homemade bread addition to your holiday table; people will never know they only took minutes to prepare. 

Recently, I got some recipes from a good friend’s grandmother. This is one of them and she called them rolls; I am too. They are pretty similar to a biscuit…and they taste a lot like an angel biscuit. So, I decided to make them and prepare them two different ways so you could decide how much you wanted them to look like a dinner roll.

The first way to prepare them is just as her recipe indicated and to spoon the batter directly into greased muffin tins. The batter is very sticky and loose. This (the one cut in half on the left in the photo) muffin-look is light and fluffy and flaky. They are really tasty.


The second way I prepared them was to increase the amount of flour. By doing this I got a firmer dough that I rolled into walnut-sized balls, placing two in each muffin slot for a split-roll look. Equally delicious and flaky, these are superb.

These are ready, from start to finish, in 20 minutes! So, if you want to serve homemade bread at your holiday table, give these a try. You won’t regret it.

P~

5.0 from 2 reviews
Easy Biscuit Rolls
 
Prep time
Cook time
Total time
 
From the recipe card of a dear friend's granny this is a simple bread recipe you can make two different ways.
Author:
Recipe type: Bread
Serves: 12
Ingredients
  • FOR MUFFIN-SHAPED:
  • 2 cups self-rising flour
  • 1 cup sweet milk
  • ¼ cup mayonnaise
  • 1½ teaspoons granulated sugar
  • 2 tablespoons melted butter for brushing on baked rolls
  • OR FOR SPLIT-ROLL SHAPED:
  • 2½ cups self-rising flour
  • 1 cup sweet milk
  • ¼ cup mayonnaise
  • 1½ teaspoon granulated sugar
  • 2 tablespoons melted butter for brushing on baked rolls
Instructions
  1. Preheat the oven to 425°F.
  2. FOR BOTH METHODS:
  3. Combine all of the ingredients (with the exception of the melted butter) in a bowl and stir to combine.
  4. FOR THE MUFFIN-SHAPED:
  5. Spoon the batter into 12 greased muffin tins.
  6. Place pan in the oven and bake for 15 minutes (or until golden brown).
  7. Remove from oven and brush with melted butter.
  8. Remove from muffin tins to cool on wire rack.
  9. FOR THE SPLIT-ROLL SHAPED:
  10. Grease 12-slot muffin tin.
  11. Take walnut-sized pieces of the dough and roll into a ball (you may have to dust your hands with a little bit of self-rising flour).
  12. Place two of the dough balls in each muffin slot.
  13. Place pan into the preheated oven and bake for 15 minutes (or until golden brown).
  14. Remove from oven and brush with melted butter.
  15. Remove from muffin tins to cool on wire rack.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Baking, Breads, Holiday Cooking. Bookmark the permalink.

3 Responses to Easy Biscuit Rolls

  1. Hey P, These rolls look amazing – YUM! I’m partial to anything resembling a biscuit! 😉

    Also: what exactly is sweet milk?

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