Tastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.
Homemade Ranch Dinner Rolls are simply seasoned with Hidden Valley Ranch seasoning mix. These soft buttermilk rolls are perfect paired with a bowl of soup or a salad.
If you’ve read our “About “ page, you’ll remember that our family has always thought it would be fun to own a restaurant.
We’ve always joked that we’d name our restaurant “Rolls”, because of our love for freshly baked dinner rolls. Although we realize that a bakery or restaurant named “Rolls” might not give people coming in to eat high-calorie sweet rolls and cupcakes the warm fuzzies.
Ranch Dinner Rolls
But no matter what, we love our rolls in this family. Dinner rolls, that is. And we’re always up for trying a new version! I got this Ranch Dinner Roll recipe from an old Amish church cookbook that I found at Goodwill. Finding old Amish Cookbooks are like finding gold. It totally makes my week and there’s not much better than curling up with an old cookbook. It’s no secret. I’m a baking nerd.
What does buttermilk do for bread?
This homemade roll recipe is simply seasoned with a ranch seasoning packet. It also has buttermilk in it, which gives the rolls a light, airy texture and that good old-fashioned flavor that we all love.
Is the buttermilk necessary? For these rolls, yes. But if you don’t have buttermilk on hand, simply add 1 tablespoon of white vinegar to a measuring cup, then fill it the rest of the way with milk. Boom. Buttermilk substitute.
You can also put this dough in your bread machine on the dough setting. It will mix and knead the dough for you.
If you don’t have either of those options, use your hands to knead the dough.
How can you tell when the dough has been kneaded enough?
If you are new to baking, it can be hard to tell if you’ve kneaded your bread dough enough. Here is a trick: Poke your finger into the dough. If the hole from your finger bounces back and fills in quickly, the dough is done kneading. If it stays an indentation, keep kneading.
You should also be able to pull up on the dough and have it not break. Make a “window” with the dough. If you can stretch the dough thin enough that it is “see through” without it breaking, it is done kneading.
What pan is best for homemade rolls?
This herbed bread dough is versatile:
Make 14 dinner rolls and bake in 2 round deep dish 9″ pie plates.
Make 15 rolls and bake them in a 9×13 baking pan.
Make 18 rolls and bake them in 2 8×8″ square baking pans.
Make 2 loaves of herbed French bread. Shape two loaves and bake on a baking sheet or in a loaf pan.
1packageranch dressing mix(or 2 packages for extra flavor)
Pour the buttermilk (95-115 degrees Fahrenheit, water and the butter in the bowl of a stand mixer. Sprinkle the yeast over the milk. (If the yeast is not instant yeast, let it sit for 5 minutes to activate.)
Add the egg, ranch seasoning and 3 cups of flour. Use the paddle and mix until the flour is absorbed and the mixture is moistened.
Add 2 ½ more cups of flour. Switch the attachment to the dough hook and knead on medium speed for about 7 minutes. Add more flour as needed so that the dough is slightly tacky to the touch. Be careful and add the flour slowly or the bread will end up dry.
Place the dough in a greased bowl and turn the dough so it is greased on all sides. Cover the bowl and let the dough rise in a warm place until doubled (about 30-40 minutes).
Punch the dough down, divide the dough into 14 or 15 pieces of dough. (We've put 15 rolls in a 9×13 pan. You can also put 7 rolls each in a 9" deep dish pie plate. Or, make 18 smaller dough balls and place them in 2 8×8" square pans.)
Roll each piece of dough into a ball and place them in a greased baking pan. Cover the rolls and let them rise again in a warm place until double in size, about 25-30 minutes.
Bake in a 375 degree oven for 20-23 minutes. The baking time will depend on what type of pan you use and how closely they are packed in. Bread is done when the internal temperature of the bread is between 190-200º Fahrenheit.
Serve warm and store in an airtight container.
You can also make this into two French bread loaves. Divide the ball of dough into two pieces. Roll each half into a 12×7 inch rectangle. Roll the dough up tightly lengthwise. Place seam down on a cookie sheet and let rise until it is double in size. Bake at 375 for 20-23 minutes.