Ranch Rolls Recipe
Ranch Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
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.
Originally published as Ranch Rolls in Best of Country Breads 2000, p64

Nutritional Facts

1 each: 318 calories, 12g fat (2g saturated fat), 36mg cholesterol, 798mg sodium, 45g carbohydrate (7g sugars, 2g fiber), 7g protein.

  • 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 all-purpose flour
  • CHEESE TOPPING:
  • 2 tablespoons sesame seeds
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons finely chopped pecans
  • 1/4 teaspoon dill weed
  1. 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.
  2. 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.
  3. 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.
  4. Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.
Originally published as Ranch Rolls in Best of Country Breads 2000, p64

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Joscy User ID: 2694585 104388
Reviewed Jan. 21, 2014

"Sampled these at a get together. Have not yet made them, but they appear to be easy enough. They would probably be snatched up right away warm from oven."

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