The rolls came out beautifully, soft and light crumbs. I tested my yeast with the water and sugar before adding the other ingredients, mixing it by hand and not with a mixer, I also used half all purpose flour and half bread flour. I only had active yeast, not the fast rising one, so I left an hour or so for the first rise, then I gently formed a log and cut 12 pieces with my bench scraper and placed them loosely in the cake pan, then I let them rise for another hour.
I love the way they look, next time I’ll add a little more salt, but it’s not that wonderful!
1 cup of flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of milk
2 tablespoons of mayonnaise (or 2 packs from a fast food place!)
In a bowl or Ziploc bag, combine all the ingredients, and then place the dough in a greased muffin tin. (This is where the Ziploc bag comes in handy, mix everything in the bag, cut off the corner and squeeze the dough into the tin.) Throw the bag away, no plates!
Bake in a preheated oven 375˚F for 18-20 minutes or until done and golden.