CONDLEY: No-yeast rolls are easy, but nothing special

Published 4:03 pm Thursday, September 3, 2020

I love yeast rolls. I have a recipe for butter horns that I make for Thanksgiving, Christmas or any other time I want rolls.

The butter horns take close to three hours to make because you let them rise two different times. Add the baking time, and you can tell they are not something you make after a day at work.

So, when Brad found today’s recipe for “Momma’s Easy No Yeast Dinner Rolls” on his phone and brought it to my attention, I wrote it down.

I was amazed at how simple the recipe was.


Momma’s Easy No-Yeast Dinner Rolls


— 1 cup flour

— 1 teaspoon baking powder

— 1 teaspoon salt

— 1/2 cup milk

— 2 tablespoons mayonnaise


Mix all ingredients in a bowl. Spoon into a muffin tin. Bake at 350 degrees for 15 minutes.


I know it’s not good for you, but I could eat bread at every meal.

Growing up, we had canned biscuits often because my mom worked outside the home, she really didn’t like to cook and they were easy. She still doesn’t like to cook and is not ashamed of that.

Since I like bread, I wanted some type of it to go with our evening meal when I thought of this recipe.

I gathered the ingredients, and in no time had the dough prepared.

Looking into the bowl at the dough, it was obvious that this recipe wasn’t going to make a huge batch of rolls. That was a good thing since I would be tempted to eat more than I needed.

I greased a six-cup muffin tin, scooped the dough into each individual section and into the preheated oven they went.

As they baked, I was skeptical about the rolls since there is no yeast in them. After 15 minutes in the oven, the rolls were not as brown as I like so I let them bake about seven minutes longer.

When the rolls came out, it was time to sit down to eat.

Brad prayed, thanking God for all of our blessings and for our food, and then it was time to dig in.

I buttered a roll and put it aside to let the butter melt.

I took a few bites of other things on my plate and was ready to eat my roll.

One bite and I knew these are not rolls. They are biscuits, and not great biscuits either.

I ended up making mine into a dessert by pouring some maple syrup on it, just the way I ate biscuits growing up, both the small flat ones my grandfather used to make and the canned ones my mom prepared.

Brad thought these no-yeast rolls were OK, though he doesn’t care that much about having bread with his meal.

The easy part of the recipe title was dead on. These rolls were very quick and easy to prepare.

While cleaning up the table that night, I told Brad I thought the no-yeast rolls were a fail and I’d much rather have canned biscuits. He agreed.

Sarah Condley is an amateur baker and chef who is compiling a cookbook of her favorite recipes.