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Parmesan-Ranch Pan Rolls Recipe

Parmesan-Ranch Pan Rolls Recipe photo by Taste of Home

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My mom taught me this easy recipe, which is great for feeding a crowd. There is never a crumb left over. Mom used her own bread dough, but using frozen dough is my shortcut. I make a wheat bread dough version with poppy and sesame seeds that’s popular, too.

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Parmesan-Ranch Pan Rolls Recipe

Prep: 30 min. + rising Bake: 20 min.

Yield: 18 Servings

30 20 50

Ingredients

2 loaves (1 pound each) frozen bread dough, thawed
1 cup grated Parmesan cheese
1/2 cup butter, melted
1 envelope buttermilk ranch salad dressing mix
1 small onion, finely chopped

Directions

On a lightly floured surface, divide dough into 18 portions; shape each into a ball. In a small bowl, combine the cheese, butter and ranch dressing mix.
Roll balls in cheese mixture; arrange in two greased 9-in. square baking pans. Sprinkle with onion. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Yield: 1-1/2 dozen.

Originally published as Parmesan-Ranch Pan Rolls in Country Extra November 2007, p51

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Reviews for Parmesan-Ranch Pan Rolls

Parmesan-Ranch Pan Rolls

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Reviewed on Oct. 05, 2010 by camelott

forgot to tell you the onions have to be really cut fine, or maybe even put the onions on the bottom, they didn't cook enough on top

Reviewed on Oct. 05, 2010 by camelott

i couldn't find frozen dough, so used my breadmaker to dough stage..everyone loved these, made them once about a month ago, couldn't remember where i found the recipe, glad i came across it again.

Reviewed on Jul. 28, 2010 by cn915

Great recipe! I think I will leave off the onions next time.