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Parmesan-Ranch Pan Rolls

 Parmesan-Ranch Pan Rolls
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.
18 ServingsPrep: 30 min. + rising Bake: 20 min.


  • 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


  • 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.
  • Meanwhile, preheat oven to 350°. Bake 20-25 minutes or until
  • golden brown. Remove from pans to wire racks. Yield: 1-1/2 dozen.