You'd never guess the secret ingredient in these delectable rolls If I hadn't told you! Fresh from the oven and piping hot you'll love these pull apart rolls!
Pull Apart Rolls – Guest Post
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!
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.
If you’ve tried the Pull Apart Bread recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
You might also like my No Knead Artisan Bread Recipe.
You'd never guess the secret ingredient in these delectable rolls If I hadn't told you! Fresh from the oven and piping hot you'll love these pull apart rolls!
- 1 lb all purpose flour approx. 4 cups
- 1 cup water
- ¼ cup mayonnaise
- 1 tsp activated dry yeast
- 1 pinch salt
- 1 large egg
- 1 tbsp seeds to decorate
- Mix all ingredients together starting with the flour, adding water, yeast, mayo and lastly the salt.
- 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.
- 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)
- 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.
- Choose an baking dish that is not too big. (You can use a large pizza pan or two cake pans.)
- The idea is that while raising the bread rolls will fill the whole pan and create a sort of big flower.
- 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.
- Bake at 400F for about 20 minutes or until golden brown.
Diane says
November 2, 2018 at 6:50 pmI added salt and sugar to the recipe, and baked in,a cast iron skillet. The rolls came out nicely: flakey andctastey.
Wendy says
January 10, 2015 at 6:14 amSo, 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?
nita says
May 2, 2012 at 11:12 pmthe ingredients looks simple. really want to try this
Jessica says
April 19, 2012 at 6:07 pmDid you knead them in a mixer with a dough hook or by hand.
Chef D says
April 21, 2012 at 2:06 pmI’m pretty sure she did them by hand, but you could use a mixer if you’re use to using one.
mangiabella says
April 16, 2012 at 10:49 amPOLA! 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)
Kristina says
April 16, 2012 at 9:12 amthese 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!
Marsha @ The Harried Cook says
April 15, 2012 at 10:54 pmAbsolutely gorgeous!!! I am making this. Today! I just love the sound of mayo in bread! Thanks for sharing this, Pola!!
Joan DuBose says
April 14, 2012 at 10:49 pmDid you use bread flour or all-purpose flour??
Chef D says
April 15, 2012 at 7:14 amall purpose, thanks for reminding me I did not include that in the recipe, I had the same question!
Betty Childs says
April 14, 2012 at 6:41 pmPlease tell me how many cups of flour in 1 lb of flour. I must be stupid, no one else asked that question!
Chef D says
April 15, 2012 at 7:19 amhi 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
Dennis
Kim Bee says
April 14, 2012 at 3:21 pmDennis- 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.
Cindy says
April 14, 2012 at 2:56 pmThis 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?
Thanks!
PolaM says
April 15, 2012 at 11:19 amNot 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.
PolaM says
April 14, 2012 at 12:59 pmThanks Courtney! They are indeed easy to make! Give it a try!
Lori Lynn says
April 14, 2012 at 9:50 amMayo? Great idea.
Love all the seeds.
Congrats on T-9!
LL
PolaM says
April 14, 2012 at 1:16 pmThanks Lory Lynn!
Missy says
April 14, 2012 at 9:47 amLovely! I like the different little toppings, gives the rolls so much character! Also Mayonnaise? YES!!!
PolaM says
April 14, 2012 at 1:16 pmAnd a great taste and crunch too!
Averil says
April 14, 2012 at 9:13 amMayo, 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.
PolaM says
April 14, 2012 at 12:54 pmNot a fan of mayo either, but in the bread rolls it makes something to the texture, that makes them just awesome!
Sandra says
April 14, 2012 at 7:36 amThese are beautiful little yummies and well deserving of Top 9!
PolaM says
April 14, 2012 at 12:58 pmThanks Sandra!
Liz says
April 14, 2012 at 5:30 amThese 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!
PolaM says
April 14, 2012 at 1:03 pmIt is nice to have different bread rolls using the same dough. And adding seeds allows you to get just that!
Grubarazzi (@Grubarazzi) says
April 13, 2012 at 3:59 pmThis looks simply amazing. Great recipe!
PolaM says
April 14, 2012 at 1:08 pmThanks! I found it amazing that a bit of mayo could change a simple roll so much!
Peggy says
April 13, 2012 at 2:55 pmThanks 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 =)
PolaM says
April 14, 2012 at 1:06 pmTry 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!
Suzi says
April 13, 2012 at 10:48 amHey 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.
PolaM says
April 14, 2012 at 12:53 pmNice to meet you Suzi!
Kiri W. says
April 13, 2012 at 11:43 amLove seeing Pola over here! 🙂 Great post – I’ve never seen mayonnaise rolls, what a great recipe!
PolaM says
April 14, 2012 at 1:05 pmI’ve discovered it is actually not that unusual, but I came up with the idea all by myself!
Kelly says
April 13, 2012 at 10:27 amOhh these just look amazing, I absolutely love fresh bread! 🙂
PolaM says
April 14, 2012 at 12:26 pmMe too! There is something about warm bread that just makes it irresistible!
Sofie Dittmann @thegermanfoodie says
April 13, 2012 at 8:45 amI’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!
PolaM says
April 14, 2012 at 1:09 pmGlad to see you here too!
Maureen @ Orgasmic Chef says
April 13, 2012 at 7:21 amWho could possibly be disappointed with these beautiful pull apart rolls! I can’t wait to try them myself.
PolaM says
April 14, 2012 at 12:22 pmLet me know how it goes if you try baking them!
Nami | Just One Cookbook says
April 13, 2012 at 8:05 amBeautiful 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!
PolaM says
April 14, 2012 at 1:08 pmThen you definitely have to try these! I am not a fan of mayo, but this are amazing!
Elin says
April 13, 2012 at 3:18 amI 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
PolaM says
April 14, 2012 at 1:15 pmThanks Elin! I could not stop myself from eating those buns! They are tat good (or I’m that crazy over buns)
Betty Ann @Mango_Queen says
April 12, 2012 at 11:47 pmThese 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!
PolaM says
April 13, 2012 at 12:09 amThanks! Hope you try them out and let me know how it goes!
anna says
April 12, 2012 at 11:41 pmwhat a cool idea! i’ve made a cake with mayo, but never bread. gorgeous rolls!
PolaM says
April 13, 2012 at 12:02 amI tried adding mayo to cake and didn’t work for me, but in bread….. AWESOME!
Elizabeth says
April 12, 2012 at 9:47 pmCarbs are so amazing!
PolaM says
April 13, 2012 at 12:01 amGood to see someone share my feelings!
ping says
April 12, 2012 at 9:33 pmInteresting! 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 🙂
PolaM says
April 13, 2012 at 12:05 amYep! try! They’ll convince you!
Cher says
April 12, 2012 at 8:22 pmLovely 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!
PolaM says
April 13, 2012 at 12:08 amSometimes ideas work like magic! this was one of those times!
Mary says
April 12, 2012 at 7:58 pmThis is brilliant. I never would have thought of trying mayo in a bread. How cool that it worked!
PolaM says
April 13, 2012 at 12:06 amAnd it worked great too! One of my best experiments!