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Ranch Rolls

 Ranch Rolls
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.
12 ServingsPrep: 30 min. + rising Bake: 15 min.

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 King Arthur Unbleached 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.

2 of 2

Ranch Rolls (continued)

Directions (continued)

  • 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.