Eating tamales and drinking tequila. Am I the only one eating?
Not the only one....just the only one eating anything interesting, I reckon.

I do want to get back into various bread making styles. I was delving into that last year and got sidetracked with other things.
One dinner roll I made lately is a 'quick bread' with no yeast needed. It works like a biscuit but you cook it in a muffin pan. It only has three ingredients as the basic roll and it's good as is....but, I want to experiment with other additives for custom profiles.
Basic soft dinner roll:
2 cups self-rising flour
4 TBS mayonnaise (not Miracle Whip)
1 cup whole milk (more or less)
Add the mayo to the flour and gently start to stir.
Add about 3/4 of the milk and gently fold in trying not to over work it.
Depending on humidity and flour density you may not need all the milk but you may need more than the cup......you're looking for a consistency that is wet enough to be spoon-able but not quite pour-able.
Spoon into greased muffin pan and bake at 350° for 15-20 minutes until golden on top. I guess you could drop them on a cookie sheet or skillet like drop biscuits as well, but have not tried it yet.
When done, brushing with butter is optional but adds extra flavor (here's where a good compound butter would work too).