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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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. 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 king arthur unbleached 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 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.
2. 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.
3. 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.
4. Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.
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