I’m on the 30 Day Shred workout programme. Me. Who NEVER exercises and whimpers at the thought of flexing a muscle.
I’m on Day 17, and I freaking LOVE it! I’ve totally shocked myself at my commitment to it. I have 2 stone to lose to get back to ‘pre-child’ weight and although my progress is slow, I’m losing steadily every week.
So, to the point.
Last night I whipped up Jillian’s vegetable soup but was CRAVING a little bit of dough in my life. So I pinsearched ‘Quick no mix dinner rolls’ and came up with these beauties to have with our soup.
They literally took 30 mins from Start to Finish. No rise time. No faffing around with dough hooks. Just chuck the ingredients in a bowl and mix for 2 minutes with a wooden spoon.
I found the original recipe here over on the Chocolate & Chilli’s blog – pure yummyness here people!
I omitted the extra pinch of salt because I found that the mayo makes them salty enough 🙂
Quick Dinner Rolls:
2 cups all-purpose flour plus a pinch of salt (You could use wholeweat flour too)
3 tsp baking powder
4 tbsp light mayonnaise
1 cup milk
1 tsp sugar
1/4 tsp salt
Preheat oven to 400 F. Grease a muffin tin.
In a large bowl add all the ingredients and mix with a wooden spoon for about 2 minutes. Fill the prepared muffin tin 2/3 full. Bake for 10-12 minutes.
Srsly. They’re THAT easy. And so yummy with a big ol’ pot of soup.
If this has taught me one thing. It’s that I need a new muffin pan. No amount of cropping or PicMonkey is going to hide that cretin of a pan!
If you try these out, post a pic on our Facebook page so we can have a nosey!