Classic Ranch Dinner Rolls
These soft, savory Ranch Dinner Rolls are the perfect side for any meal, infused with classic ranch flavor.
Ingredients
Main Ingredients
- 1 cup warm milk 105-115°F
- 2 ¼ teaspoons active dry yeast one standard packet
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled 1 stick
- 1 packet dry ranch dressing mix 1 ounce
- 3 to 3 ½ cups all-purpose flour, plus more for dusting
- 1 large egg, beaten for egg wash, optional
Instructions
- Activate Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active. If it doesn't foam, your yeast may be expired or the milk temperature was incorrect, and you should start over.
- Combine Wet Ingredients: Add the melted and cooled butter, salt, and dry ranch dressing mix to the yeast mixture. Whisk well to combine, ensuring the ranch mix is evenly distributed. This step integrates the signature savory flavor into the liquid base.
- Add Flour and Knead Dough: Gradually add 3 cups of flour, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. If needed, add the remaining flour a little at a time until the dough comes together and is no longer excessively sticky. Knead for 5-7 minutes until the dough is smooth and elastic. The dough should spring back when lightly poked.
- First Rise: Lightly grease a clean bowl with oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size. This crucial step develops the roll's light and airy texture.
- Shape the Rolls: Punch down the risen dough to release air. Turn it out onto a lightly floured surface and divide it into 12-16 equal pieces. Shape each piece into a smooth ball. Arrange the dough balls in a greased 9x13 inch baking dish, leaving a small space between each one.
- Second Rise: Cover the baking dish loosely with plastic wrap or a towel and let the rolls rise again in a warm spot for another 30-45 minutes, or until noticeably puffy and almost doubled in size. This ensures a final light and soft texture.
- Bake and Serve: Preheat your oven to 375°F (190°C). If desired, brush the tops of the rolls with beaten egg wash for a golden sheen. Bake for 18-22 minutes, or until golden brown on top and cooked through. If the tops brown too quickly, you can loosely tent them with foil. Serve your Classic Ranch Dinner Rolls warm with extra butter, if desired.
Notes
- Proper Yeast Activation: Ensure your milk temperature is between 105-115°F (40-46°C) for optimal yeast activity. Too hot will kill it; too cold will slow it down.
- Don't Over-Flour: Add flour gradually. A slightly sticky dough after kneading is better than a dry, dense one.
- Warm Rising Environment: A warm, draft-free spot is key for successful rising. Your oven with the light on, or near a sunny window, works well.
- Egg Wash for Shine: Brushing with a beaten egg before baking gives your Ranch Dinner Rolls a beautiful golden, glossy crust.
- Storage for Freshness: How long do ranch dinner rolls last? Store them in an airtight container at room temperature for up to 3 days to maintain their softness.