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Parmesan-Ranch Pan Rolls Recipe
Parmesan-Ranch Pan Rolls Recipe photo by Taste of Home
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Parmesan-Ranch Pan Rolls Recipe

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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.
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES:18 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES: 18 servings

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

Nutritional Facts

1 each: 210 calories, 8g fat (4g saturated fat), 17mg cholesterol, 512mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 7g protein.

Directions

  1. 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.
  2. 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.
  3. Meanwhile, preheat oven to 350°. Bake 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


Reviews for Parmesan-Ranch Pan Rolls

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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MY REVIEW
camelott User ID: 5490673 98908
Reviewed Oct. 5, 2010

"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"

MY REVIEW
camelott User ID: 5490673 82133
Reviewed Oct. 5, 2010

"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."

MY REVIEW
cn915 User ID: 5285033 154579
Reviewed Jul. 28, 2010

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

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