I made this recipe as something fun and different for a family dinner. Ranch is always wonderful, Right?
Parmesan Ranch Cheese Rolls
1 Cup Milk
2 Large Eggs, beaten
4 Tablespoons softened butter
3 Tablespoons sugar
2 1/2 teaspoon yeast or 1 package yeast
2 teaspoon salt
1 Tablespoon Ranch Powder
3 Cups BREAD flour
additional flour as needed
Topping
1/4 cup Melted butter
1 cup Grated Parmesan Cheese
1 teaspoon Garlic powder
1 Tablespoon Ranch Powder
In microwave heat milk 155 degrees (warm to the touch, not hot). In a large mixing bowl combine all dry ingredients, including the yeast. Add heated milk and beaten eggs and softened butter. With the mixer on low speed and with dough hook combine until well mixed. Let rest 10 minutes. Add the additional flour, the amount all depends on the humidity in the air and in the flour. Knead with dough hook until dough is smooth but still slightly sticky, it should pull away from the sides of the bowl. Place dough into a greased large bowl, big enough to handle twice the size of dough. And cover with a towel, place in a warm place until double in size about 1 hour.
Make the topping. Place melted butter in small bowl.
In another small bowl combine cheese, Ranch Powder & garlic powder.
Punch down dough and shape into desired 12 to 15 rolls. Roll each roll in the melted butter then roll in the Parmesan Cheese mixture. Place on buttered or greased cookie sheet or muffin tins. Let rise until double in size about 45 minutes. Carefully brush with melted butter or egg wash. Bake in a pre-heated 350 degrees oven for 20-25 minutes or until done. After you remove rolls from oven brush with melted butter.
*Can also be made with Frozen Roll Dough. Use 12 rolls. Thaw before placing into the butter and then the ranch mixture.
Also works great in an out-door 12-inch Dutch Oven.
Place 7 coals on the bottom, and 20 coals on top.
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