Ranch Rolls

by

 

I stole this recipe for Ranch Rolls from a recipe insert that came with a cookbook called Fresh from the oven Breads & Rolls: From Taste of Home who stole it from Larry Miller from Ashland, Kentucky. These rolls have dry ranch dressing mix added to the dough, so you get the ranch flavor throughout the rolls. These rolls are great with a soup or stew and any meal that you want to add more flavor to. You’ll love the smell of the fresh bread in your kitchen.

In a mixing bowl, dissolve 1 package (¼ oz) active dry yeast in ¼ cup warm water (110° to 115°).

Add 1 tsp honey; let stand for 5 minutes. Then add ½ cup vegetable oil, ⅓ cup sugar, 1 egg, 2 envelopes ranch salad dressing mix, 2 tsp salt, 1 tsp dill, 1 cup flour and 1 cup warm water.

Beat until smooth.

Stir in enough flour (3 to 4 ½ cups) 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, then divide the piece in half making 24 pieces. Then roll each piece into a small ball.

Place dough balls seam side down in greased muffin cups. Beat 1 egg; brush over dough.

Combine 2 tbsp sesame seeds, 2 tbsp grated Parmesan cheese, 2 tbsp finely chopped pecans and ¼ tsp dill weed in a small bowl.

Stir together topping ingredients

sprinkle over rolls

Cover and let rise in a warm place until doubled, about 45 minutes.

Bake at 400 F for 15-20 minutes or until golden brown.

Remove rolls from pans to wire racks to cool.

These rolls are light and fluffy on the inside.

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Ranch Rolls

Ranch dressing mix is added to the dough of these yeast rolls, to twist traditional rolls. The ranch dressing mix adds flavor to the dough and a sesame seed cheese topping adds even more flavor to these rolls. A fancy roll that can be served for company or a special dinner.

Course Bread
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 3 hours 5 minutes
Servings 24 rolls
Author Recipe Thief

Ingredients

  • 1 package (¼ oz) active dry yeast
  • 1 ¼ cups warm water (110° to 115°), divided
  • 1 tsp honey
  • ½ cup vegetable oil
  • ⅓ cup sugar
  • 2 eggs
  • 2 envelopes ranch salad dressing mix
  • 2 tsp salt
  • 1 tsp dill weed
  • 4 ½ to 5 ½ cups all purpose flour

Cheese topping:

  • 2 tbsp sesame seeds
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp finely chopped pecans
  • ¼ tsp dill weed

Instructions

  1. In a mixing bowl, dissolve yeast in ¼ cup warm water. Add honey; let stand for 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.
  2. 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.
  3. Combine all of the topping ingredients; sprinkle over rolls. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400 F for 15-20 minutes or until golden brown. Remove rolls from pans to wire racks to cool.

Recipe Notes

When cutting the dough into 12 pieces before placing them in the muffin tins, I cut each piece into 2 pieces, making 24 pieces of dough. I tried to do this as 12 rolls, but they were too big for my muffin tins. After dividing the dough, roll each piece of dough into a ball and place them, seam side down into the muffin tins, then continued as directed.