Parmesan-Ranch Pan Rolls

Name: Parmesan-Ranch Pan Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1-1/2 dozen.
Cuisine: Comfort Food Bread Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
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

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

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 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 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.

Originally published as Parmesan Ranch Pan Rolls in Country Extra November 2007

Reviews

Click stars to rate

Average Rating:

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.