RANCH ROLLS

Ranch Rolls image

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.

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 318 calories, Fat 12g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 798mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 2g fiber), Protein 7g protein.