Mayonnaise Rolls

Did that title get your attention?  Mayonnaise rolls sound like strange things, indeed, no?  Well, they are actually quite delicious, and this is one thing I use mayonnaise for even though I don't like mayonnaise, per se.  The rolls go really well with a soul food-type of meal.  They are yeasty and slightly sweet with a cake-y texture.

I got this recipe from my mom (Hi Mom!), and I'm not sure where she got it.

2 c. unbleached, all-purpose flour
1 T. baking powder
1/2 t. salt
2 T. sugar
2 T. mayonnaise (or vegan mayonnaise if you want the rolls to be vegan)
1 pkg. (or 2 and 1/4 t. if using a jar) bread yeast (This is for flavor only, not for rising.)
1 c. plant-based milk

Preheat the oven to 350 degrees F.  Grease a muffin pan using canola oil, nonstick spray, or vegan butter.

Mix the dry ingredients in a medium bowl.  Add mayonnaise (or vegan mayo) and plant milk, stirring until blended.  Evenly divide the dough among 10 muffin cups.  (Most muffin pans have 12 cups, but this recipe makes about 10 rolls comfortably.)  Bake until golden brown.

Homemade Mayonnaise

I have a friend, Jacqueline, who is from France.  I remember the first time I made mayonnaise at home, I was going crazy about how easy it was.  Jacqueline told me that store-bought mayonnaise was a novelty to her when she moved to the United States, because everyone just makes it at home in France.  Why would you buy it with a bunch of weird ingredients at the store when it is so simple to make at home?

I have to be honest about mayonnaise:  I don't really like it.  But I do occasionally have a use for it, which is why I started making it in the first place.  Now Scott makes it, because he does like it and will go through a batch easily if it gets made.  And Scott's not a cook...That's how easy homemade mayonnaise is.

This recipe is not mine.  I got it straight from Mollie Katzen's Moosewood Cookbook.  I hope she doesn't mind if I share it with you.  I should also mention that this cookbook has a recipe for homemade vegan mayonnaise, too, so if you're vegan, you should pick up a copy of her cookbook for that recipe (and many others).

1 large egg (I like to use free-range eggs.  Yes, they are more expensive.  However, the chickens have a better quality of life, and you CAN taste and even see a difference in these eggs.)
3 T. cider vinegar
1/2 t. salt
1/2 t. dry mustard
1 1/4 c. canola oil


That's all of the ingredients!  Aren't you amazed?  Here's what you do:


Put the egg, vinegar, salt, mustard, and 2 T. of the canola oil in your blender.  Start the motor running and let it go for a few seconds.  With the motor running, start drizzling in the remaining oil.  The mixture will change to mayonnaise before your eyes!  I never get tired of watching this happen.


Sometimes my mayo gets so thick before all the oil is incorporated that I have to turn off the motor and manually mix some oil in with a spoon, then turn the motor back on.  Either way, once all the oil is incorporated, turn off the motor and scrape every last bit of the mayo into a jar or container.  Refrigerate your homemade mayonaise, and there you go!