Pull Apart Rolls with An Italian Cooking in the Midwest

What a week it’s been,  I haven’t really gotten much done, but I certainly have caught up on my sleep and my back feels so much better without the strain of standing on those tile floors all week (not to mention lifting everything  that comes in).  Sometimes it’s really nice to do nothing and I think the Italians say it best with their phrase, Il Dolce Di Fare Niente.   Loosely translated it means  The Sweetness of Doing Nothing.   Now that’s a phrase that I could live by,  eat good food, drink good wine, and just enjoy the day….sigh.   Well I have four more years to work, and even then I don’t see that happening for awhile.

But today I can take that phrase to heart, because today my friends is Guest Post Friday and I can sit back and enjoy the good life while I let one of my friends take over the job of posting today!   I don’t think it’s a coincidence that I’m speaking  splattering of Italian, because today my Guest is  Pola from An Italian Cooking in the Midwest.   

I first met Pola through our mutual friend Christianna who runs a recipe swap that we both contribute to, and have been a fan of hers ever since.  If you don’t already know her, get ready to make a new friend, because I know you’re going to love her cooking!

So sit back, relax, put your feet up and enjoy the sweetness of doing nothing (but drooling), as I give you Pola  and……

An Italian Cooking in the Midwest

I am Pola M and quite obviously I am Italian and cooking in the Midwest. I am so incredibly honored to be posting for Chef Dennis! He is a celebrity in the food blogging world AND he is a REAL chef! His advice is priceless and his recipes are masterpieces. We are both part of the recipe swap organized by Christianna at Burwell General Store and he would always come up with the perfect recipe, the kind of simple, classic recipe with that one special ingredient or technique that would take the dish to a whole new level. I just hope he won’t be disappointed by my recipe!

pull apart rolls

Today I share with you a recipe for bread rolls with an unusual ingredient: mayonnaise. It all started out a day where I had some leftover mayo that needed using. And I was making bread. I started thinking that if you can make cake or cookies using mayo, it should be equally possible to make bread using mayo. So I tried. And the result was good!

Pull Apart Rolls

The mayo gave the bread rolls a pleasant crunchiness, while not changing the flavor of the bread. It was like a magic had happened. And now I re-baked those rolls and the magic repeated. And now I am sharing the recipe I used with you. Try it and you won’t be disappointed.

5.0 from 7 reviews
Mayonnaise Pull Apart Rolls
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 12
  • 1 lb all purpose flour (approx. 4 cups)
  • 1 cup water
  • ¼ cup mayo
  • 1 tsp activated dry yeast
  • 1 pinch salt
  • 1 egg
  • seeds to decorate
  1. Mix all ingredients together starting with the flour, adding water, yeast, mayo and lastly the salt.
  2. Knead well until the dough becomes smooth and keeps together. If the dough is too sticky add a couple of spoon of flour, if is too dry add a bit of water. In the end you should have a rather soft dough.
  3. Put the dough in a large bowl and cover with plastic film, then place in a warm place to proof (I usually put it in the oven with the light on)
  4. When the dough has doubled (2-6 hours depending on room condition), form it into balls slightly bigger than a golf ball and place in a baking dish to proof until it doubles in size.
  5. Choose an baking dish that is not too big. (You can use a large pizza pan or two cake pans.)
  6. The idea is that while raising the bread rolls will fill the whole pan and create a sort of big flower.
  7. When the rolls have proofed, brush with the lightly beaten egg and decorate with your favorite seeds: sunflower, pumpkin, flax or even paprika or grated cheese.
  8. Bake at 400F for about 20 minutes or until golden brown.


Pull apart rolls

Disappointed Pola?  Not on your life!  I loved those fluffy little rolls, I just wish I had them in front of me to slather with butter and devour!    Thank you so much for such a delicious guest post!

Now before you forget head on over to An Italian Cooking in the Midwest and say hi to Pola, just don’t forget to tell her Chef Dennis sent you!  Have fun while you’re there going through some of Pola’s older posts, you’re going to love what she does with food!

Thanks for stopping by today, I hope everyone has time to enjoy their weekend, for me it signals the end of my mini vacation, but all good things must come to an end, and thankfully I still have a job to go back to, so I’m not going to complain to loud, especially since there are only 8  more weeks of school!

See you all real soon!


  1. This is brilliant. I never would have thought of trying mayo in a bread. How cool that it worked!

  2. Lovely rolls & mayo – what a great idea. It totally makes sense, but I woudl have never thought of it!

    Hope you enjoyed your week off, Chef!

  3. Interesting! I’ve never used mayo in bread-making nor in cookies before. I suppose it’s like using sour cream, except it’s more dense … but then it’s a totally new flavor altogether. You’re right, I should just make this and stop guessing at the flavors 🙂

  4. Carbs are so amazing!

  5. what a cool idea! i’ve made a cake with mayo, but never bread. gorgeous rolls!

  6. These pull-apart rolls look amazing! I can just smell the aroma of it coming out of the oven. Love the addition of mayo — must try this one soon! Thanks for the recipe, Pola! Great guest post, Chef Dennis!

  7. I love roll buns and I am crazy over making them too. I have never used mayo in bun making and this is new to me. I am glad I came here today. Been so busy lately 🙁 Thanks Pola for sharing this recipe and I shall hop over to see an Italian cooking in the Midwest .

    Chef Dennis, thanks for introducing another great baker and cook to us. Keep up the good work. I have five more years to go before I can retire and you have four years…so lets have fun and enjoy our work and our blogging :p

  8. Who could possibly be disappointed with these beautiful pull apart rolls! I can’t wait to try them myself.

  9. Beautiful pull=apart rolls Pola! I like you added different seeds on top of the bread. It’s interesting you added mayonnaise. Japanese love (Japanese) mayonnaise and we put in strange foods. Looks yum! Chef Dennis, great choice of guest today. 🙂 Have a nice weekend to you two!

  10. I’m thrilled to see Pola over here! She’s our fearless leader at “World on a Plate”, and I’ve enjoyed following her posts for a while now. Great recipe!

  11. Ohh these just look amazing, I absolutely love fresh bread! 🙂

  12. Hey Chef Dennis this is a wonderful guet post. Ahh just look at those rolls they are perfect and I love the various different seeds. Nice to meet you Pola, your rolls sound tasty.

  13. Love seeing Pola over here! 🙂 Great post – I’ve never seen mayonnaise rolls, what a great recipe!

  14. Thanks for introducing me to yet another new blogger Chef Dennis! While I’m not a big fan of mayo, I may just have to try these rolls out because they look awesome =)

    • Try them! They are delicious and the mayo gives them such a pleasant texture1 I’m not a fan of mayo either but I do reccomend these!

  15. This looks simply amazing. Great recipe!

  16. These are beautiful, Pola! I love all the different seed toppings…so pretty. Nice to meet you…and thanks to Chef Dennis for another marvelous guest post!

  17. These are beautiful little yummies and well deserving of Top 9!

  18. Wow, such a cool idea! Sounds so easy too. I love Top 9 – it leads me to so many amazing foodie blogs such as yours!! Can’t wait to try this recipe.

  19. Mayo, who would’ve thought 🙂 But wow! These look amazing. I’m not too keen on mayo, but perhaps I’ll spice it up a notch to take away that sweetness. Congratulations on making Top 9. These rolls and you truly deserve it.

  20. Lovely! I like the different little toppings, gives the rolls so much character! Also Mayonnaise? YES!!!

  21. Mayo? Great idea.
    Love all the seeds.
    Congrats on T-9!

  22. This bread looks so delicious!

    Just 2 quick questions from a novice baker …

    1. Will this work with Miracle Whip too?

    2. The baking pan, do you lightly grease it before putting in the balls? Or is that parchment paper in the picture of the final product?


    • Not sure about the miracle whip. Mayo is basically eggs and oil, not sure what exactly is in miracle whip.

      I placed a bit of parchment paper on the pan to make it easier to make sure it is easy to detach and so that I don’t need to wash the pan, but for bread there is no real need for greasing or parchment paper.

  23. Dennis- I feel your pain. We put tile in our whole house when we renovated. 4 years later I seem to have developed heel spurs. My brother is convinced it’s all the tile and the fact that I wander around barefoot endlessly. I think he’s probably right and hate to admit that. Lol. I hope the time off gives your back a break.

    Pola- Seriously this is amazing. They look so moist I can barely stand it. I just want to reach in and cat burglar 1 or 20.

  24. Betty Childs says:

    Please tell me how many cups of flour in 1 lb of flour. I must be stupid, no one else asked that question!

    • hi Betty,
      that’s actually a very good question and it varies depending upon the flour and how you fill the cup, along with a few other contributing factors, which is why most bakers weigh their ingredients. A good rule of thumb is 4 cups to a pound, that may be as close an estimate as you can get.
      Thanks for asking

  25. Did you use bread flour or all-purpose flour??

  26. Absolutely gorgeous!!! I am making this. Today! I just love the sound of mayo in bread! Thanks for sharing this, Pola!!

  27. these are beautiful rolls, I can almost taste them now! (heh, I really wish I COULD taste them now…) we are currently on a visit in Missouri, perhaps they are closer than I know?? 🙂

    I am happy to find you, Pola – a quick glance at your stunning site was all it took, you are in my reader!

    thanks to Dennis for sharing – cheers!

  28. POLA! these look so hypnotizing….I just want to grab it right off the screen. beautiful pic, congrats on the top 9 :o) and…..great post. These sound really do-able for me, easy…. and i need easy in my life right now. keep shining sweet bella!

    oh and Il Dolce Di Fare Niente…..I LOVE IT!!!! i must share it with my friends :o)

  29. Did you knead them in a mixer with a dough hook or by hand.

  30. the ingredients looks simple. really want to try this

  31. So, I have a question… I have yet to make a batch of dinner rolls that were successful, sadly. I figured the dough was too dry… so all the recipes I’ve followed were probably written by someone living in a geographic location that’s not as dry as the midwest. Since chef is cooking out of the midwest, I imagine I wouldn’t have to do much adjustments to the recipe re liquid contents? Tips, anyone, please?


  1. […] chef Dennis today I prepared bread rolls with a special ingredient. Go over and check out what it […]

  2. […] posting, here I am back with you guys from this screen. It was fun posting from Sofie’s and Chef Dennis‘ pages: I loved working with them and I loved meeting new […]

  3. […] recipe and photo credit to: http://www.askchefdennis.com […]

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