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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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 3 hours 5 minutes
Servings 24 rolls
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
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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.
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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.
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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.