Mayonnaise Rolls Food

MAYONNAISE ROLLS GETS BREAD ON THE TABLE, FAST

Steps:

• Preheat the oven to 375 degrees F. Butter a muffin pan.
• Mix all ingredients together in a mixing bowl; stir until just combined.
• Fill each cup in the muffin pan about 2/3 of the way full.
• Bake for 12 to 15 minutes, or until the rolls are golden brown.

QUICK EASY MAYONNAISE ROLLS

Steps:

• Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin tins. Fill tins 2/3 full; bake in preheated 450 degree oven until golden brown or about 10 to 12 minutes.

MAYONNAISE ROLLS

Steps:

• Combine all the ingredients and mix well.
• Spray a muffin pan with non-stick cooking spray and pour batter evenly into the cups.
• Bake for 12-15 minutes at 425 F or until dough rises and turns golden brown.

VEGETABLE ROLLS WITH CHILI MAYONNAISE

Steps:

• For the Chili Mayonnaise: In a small bowl, mix together the mayonnaise, chili sauce, lemon juice, fish sauce, garlic, and brown sugar.
• For the Vegetable Rolls: In a medium mixing bowl, mix together the red bell pepper, yellow bell pepper, carrot, mint, and basil. Add the Chili Mayonnaise and toss well.
• Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Place the rice paper on the damp towel. Lay a lettuce leaf in the middle of the rice paper and spoon some of the vegetable mixture on top. Place 1/4 cup of the cellophane noodles on top of the vegetable mixture. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients.
• Store the finished vegetable rolls in the refrigerator for up to 6 hours wrapped in damp paper towels.

MAINE-STYLE LOBSTER ROLLS WITH MAYONNAISE

Steps:

• Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop; chill the meat. Mix 1/3 cup mayonnaise, 1/4 cup diced celery, and the zest and juice of 1 lemon in a bowl. Stir in the chilled lobster meat and season with salt. Divide among 4 split-top hot dog buns and top with celery leaves.

MISS BETTY'S SUPER QUICK DINNER ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). If you are not using a nonstick muffin pan, grease 5 cups of a regular muffin pan.
• In a medium bowl, stir together the flour, milk, and mayonnaise. Spoon into the 5 prepared muffin cups.
• Bake for 15 minutes in the preheated oven, or until nicely puffed and browned.

NO-FUSS ROLLS

Steps:

• In a small bowl, combine all of the ingredients. Spoon into 6 muffin cups coated with cooking spray. Bake at 450° until a toothpick comes out clean, 12-14 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

GIGI'S MAYONNAISE ROLLS

Steps:

• Mix well. Place in greased muffin pan and bake at 450 degrees.