Ranch Rolls Recipe

Ranch Rolls Recipe photo by Taste of Home

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After sampling some homemade crackers from friends a few years ago, I was inspired to add some ranch salad dressing mix to my basic roll recipe. This recipe was the mouthwatering result.

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Ranch Rolls Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 12 Servings

30 15 45

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
1 teaspoon honey
1/2 cup canola oil
1/3 cup sugar
2 eggs
2 envelopes ranch salad dressing mix
2 teaspoons salt
1 teaspoon dill weed
4-1/2 to 5-1/2 cups all-purpose flour
CHEESE TOPPING:
2 tablespoons sesame seeds
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped pecans
1/4 teaspoon dill weed

Directions

In a large bowl, dissolve yeast in 1/4 cup warm water. Add honey; let stand 5 minutes. Add the oil, sugar, 1 egg, salad dressing mix, salt, dill, 1 cup flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Place in greased muffin cups. Beat the remaining egg; brush over dough. Combine topping ingredients; sprinkle over rolls. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 318 calories, 12 g fat (2 g saturated fat), 36 mg cholesterol, 798 mg sodium, 45 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Ranch Rolls in Best of Country Breads , p64