Post by Loupy on Aug 18, 2010 19:07:02 GMT -7
Ranch Rolls
Submitted By: Larry Miller
Photo by: pomplemousse
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Ready In: 45 Minutes
Servings: 24
"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 mouth-watering result."
Ingredients:
1 (.25 ounce) package active dry yeast
1 1/4 cups warm water (110 degrees to
115 degrees), divided
1 teaspoon honey
1/2 cup vegetable oil
1/3 cup sugar
2 eggs
2 (1 ounce) packages ranch salad dressing
mix 2 teaspoons salt
1 teaspoon dill weed
4 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:
1. In a mixing 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 degrees F for 15-20 minutes or until golden brown.
Remove from pans to wire racks to cool.
ALL RIGHTS RESERVED © 2010 Allrecipes.com
Submitted By: Larry Miller
Photo by: pomplemousse
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Ready In: 45 Minutes
Servings: 24
"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 mouth-watering result."
Ingredients:
1 (.25 ounce) package active dry yeast
1 1/4 cups warm water (110 degrees to
115 degrees), divided
1 teaspoon honey
1/2 cup vegetable oil
1/3 cup sugar
2 eggs
2 (1 ounce) packages ranch salad dressing
mix 2 teaspoons salt
1 teaspoon dill weed
4 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:
1. In a mixing 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 degrees F for 15-20 minutes or until golden brown.
Remove from pans to wire racks to cool.
ALL RIGHTS RESERVED © 2010 Allrecipes.com
