Homemade Ranch Dinner Rolls are simply seasoned with Hidden Valley Ranch seasoning mix. These soft rolls are perfect paired with a bowl of soup or a salad.
*I’m sharing this recipe as part of a Valentine’s Date Night Blog Hop. Be sure to scroll down and find delicious recipes for a dinner with your loved one.*
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 heard that owning and managing a restaurant is a lot of work. That’s why we love this blog. We can create delicious recipes, share them with the world, and make cookies for friends and family as a side business. Yes, owning and running a blog is a lot of work, but we can close down the computer any time we want and take a break when we need to.
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.
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.
This homemade roll recipe is simply seasoned with a Hidden Valley Ranch Buttermilk 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.
We normally use our KitchenAid stand mixer to knead dough. We use a dough hook to knead the dough until it reaches that perfectly smooth, elastic stage. How can you tell when the dough has been kneaded enough? 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.
If you don’t have a stand mixer, you can knead the dough by hand. Or if you have a bread maker, you can set it to the “dough” setting, throw the ingredients in and come back an hour or two later when your dough is ready.
This herbed bread dough is versatile. This recipe makes either 14 dinner rolls or 2 loaves of herbed French bread. You’ll find baking times for the both rolls and bread in the recipe below.
Ranch Dinner Rolls
- 5 1/4 cups all-purpose flour
- 2 packages active dry yeast
- 1 package Hidden Valley Ranch buttermilk dressing mix
- 1 1/2 cups buttermilk
- 1/2 cup water
- 1/4 cup butter softened
- 1 large egg
- In a large bowl, combine 2 cups flour, yeast and dressing mix. Mix well.
- In a microwave safe bowl, combine the buttermilk, water and butter. Heat this mixture until warm, but not hot (120-130 degrees).
- Add the milk mixture to the flour mixture.
- Add the egg.
- Turn the mixer on low speed and blend until moist.
- Add about 3 1/4 cups flour while beating the mixture on medium speed for about 3 minutes. The dough should be a firm dough.
- Using the dough hook attachment, set the mixer to medium speed and beat the dough for 3 minutes until the dough is smooth and elastic.
- 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 for 16-18 minutes.
- Punch the dough down, divide the dough into14 pieces of dough.
- Roll each piece of dough into a ball and place them in a greased baking pan. Cover the rolls and let them rise in a warm place until double in size, about 30 minutes.
- Bake in a 375 degree oven for 20-23 minutes.