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Parmesan-Ranch Pan Rolls

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
  • Total Time
    Prep: 30 min. + rising Bake: 20 min.
  • Makes
    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 each: 210 calories, 8g fat (4g saturated fat), 17mg cholesterol, 512mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 7g protein.

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Reviews

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Average Rating:
  • victusha
    Nov 18, 2020

    Can these rolls be frozen? Can I freeze the rolls before baking them?

  • wintermom9597
    Nov 17, 2020

    Left off the onions and used frozen dinner roll dough and cut the recipe in half. Loved them.

  • carolynconner
    Jun 25, 2013

    No comment left

  • bixbyjen
    Nov 14, 2012

    No comment left

  • camelott
    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

  • camelott
    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.

  • cn915
    Jul 28, 2010

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