Mom taught me this easy recipe, which is perfect 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. —Trisha Kruse, Eagle, Idaho
Parmesan-Ranch Pan Rolls
Watch How to Make Parmesan-Ranch Pan Rolls
Parmesan-Ranch Pan Rolls
Prep Time
30 min
Cook Time
20 min
Yield
1-1/2 dozen
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 2 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 until golden brown, 20-25 minutes. Remove from pans to wire racks.
Nutrition Facts
1 roll: 210 calories, 8g fat (4g saturated fat), 17mg cholesterol, 512mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 7g protein.
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