Soul Food Recipe Newsletter
Parslied Mayonnaise Drop Rolls
Yield: 1 dozen
Unless you’re from the South, you may never have heard of Mayonnaise Drop Rolls. Many years ago it was common to add mayonnaise to bread and cake recipes because mayonnaise was an economic substitute for milk and butter, and because it also makes food moist. The mayonnaise in this recipe is not at all noticeable. It only helps makes the rolls light and fluffy.
One Sunday, I made a batch of these rolls for dinner, and not only did they get rave reviews, but after they got cold, they didn’t get hard. The next morning, I heated the leftover rolls for breakfast, and they were still soft, and I served them with butter and strawberry preserves. The next day, the flavors had really
developed, and I served my few remaining rolls with Sweet Butter Spread, (recipe on page ___) .
1 tablespoon unsalted butter, softened
2 cups self-rising flour
1 cup whole milk
2 teaspoons white sugar
6 tablespoons good quality mayonnaise
1 teaspoon dried parsley
1. Preheat oven to 400°F. Lightly grease a baking sheet with butter.
2. In a large bowl, stir together flour, milk, sugar, mayonnaise, and parsley. Blend slightly.
Drop by tablespoonsful onto baking sheet.
3. Bake in preheated oven until golden brown, about 22 to 25 minutes. Serve hot with butter.
Recipe compliments of Soul Food Advisor Cookbook
This is just one example of the fabulous recipes that’s in Soul Food Advisor.
New Cookbook Soul Food Advisor
Published by Louisiana State
University Press, (LSU)
Whether you seek the southern dishes of your childhood memories or you just enjoy learning about the origins of soul food, you'll enjoy “Soul Food Advisor, Recipes and Tips for Authentic Southern Cooking.”
The recipes include modern favorites such as cornbread, barbecue, and Tennessee-style coleslaw, as well as lesser-known and sometimes forgotten dishes such as hoecakes, mayonnaise drop rolls (see recipe above), jelly cake, and a whole chicken baked atop cornbread dressing.
For over forty years, I have stood in front of a stove, either at my home or professionally as a caterer. My authentic family recipes are influenced by my parents and a grand-mother, cooks who didn’t have cookbooks, and who verbally handed down instructions for making their cherished dishes.
I wrote this book because I wanted to pass on my family’s legacy of authentic southern cooking and their cooking techniques to future
generations. I firmly believe in keeping the southern tradition of cooking alive, and want the region's authentic foods to be available to future generations.
This book is more than just a cookbook, it’s a cooking book of history with memories and stories behind the creation of cooking and it will appeal to professional and home cooks, as well as food historians.
Order your copy today: ============================================
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New Weekly Soul Food Advice Column
A few weeks ago, I started a weekly Soul Food Advice Column designed to help you improve and explore new ideas for your soul food cooking and recipes. Let me know what you think. Make sure you check it out at: =============================================
Soul Food Advice Column.
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Buy both of these books, Soul Food Lovers’ and Unforgettable Appetizers for $15.00 - while supplies last.
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I remember the last time I ran a special like this, the cookbooks were gone within the first week. So make sure you’re not left out. This special offer will not be repeated.
This is a great opportunity to
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