Ranch Rolls Recipe
- 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
- 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.
