The rolls turned out beautifully, light tender crumb. I proofed my yeast with the water and sugar before adding the other ingredients, mixing it by hand and not with a mixer, I also used half all-purpose flour and half bread flour. I only had active yeast, not the rapid rise, so I allowed an hour or so for the first rise, then gently formed a log and cut 12 pieces with my bench scraper and loosely placed them in the cake pan then let them rise another hour.
Love the way they turned out, next time I will add a bit more salt, but other then that wonderful!
1 Cup Flour
1 1/2 tsp Baking Powder
1/2 tsp of salt
1/2 Cup milk
2 Tablespoons Mayo (or 2 Packets from a fast food place!)
In a bowl or Ziploc bag, Combine all of the ingredients, Then spoon the dough into to a greased muffin pan. (This part is where the Ziploc bag comes in handy, mix everything in the bag, snip off the corner and squeeze the dough into the pan) Throw out the bag, no dishes!
Bake in a preheated Bake 375˚F oven for 18-20 minutes or till done and golden brown.
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