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Parmesan-Ranch Pan Rolls

TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. YIELD: 1-1/2 dozen.
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

  • 1. 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.
  • 2. 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.
  • 3. 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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