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Parmesan-Ranch Pan Rolls




Source of Recipe


Trisha Kruse in Country Extra Magazine, November 2007


Recipe Introduction


Fantastic and really easy rolls! Even Michael, who isn't all that crazy about bread, loved these. The raw onions don't add much, so next time I think that I might saute them in a little butter. Michael suggested some garlic, too. I thawed the dough and put the rolls together in the morning and then did the rise in the refrigerator, so the only last minute thing to do was to put them in the oven. They are fairly large rolls - I think that you could easily make them smaller and have even more rolls.



List of Ingredients




2 loaves (1 lb. each) frozen bread dough, thawed
1 c. grated Parmesan cheese
1/2 c. butter, melted
1 envelope buttermilk ranch salad dressing mix
1 small onion, finely chopped


Recipe



Grease two 9x9" square baking pans.

Divide the dough into 18 portions; shape each into a ball. In a small bowl, mix the cheese, dressing mix and butter. Roll each ball in the butter mixture and put in the prepared baking pans. Sprinkle with onions. Cover and let rise in a warm place until doubled, about 45 minutes.

Bake at 350 degrees for 20-25 minutes or until golden brown.

Makes 1 1/2 dozen.