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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 24 |
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When I'm having company for dinner, I bake these rolls during the day. Then the house has a wonderful aroma when the guests arrive. The ranch dressing mix adds terrific flavor. Kimm Avans, De Soto, Texas Ingredients:
3-1/2 to 4 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1 envelope ranch salad dressing mix |
2 packages (1/4 ounce each) active dry yeast |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1/4 cup butter, cubed |
1/4 cup milk |
2 eggs |
2 tablespoons cornmeal, divided |
Directions:
1. In a bowl, combine 1-1/2 cup flour, sugar, dressing mix and yeast. In a saucepan, heat the soup, butter and milk to 120°-130°. Add to dry ingredients; beat until moistened. Add eggs; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 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 24 pieces; shape each into a ball. Grease a 13-in. x 9-in. baking pan and sprinkle with 1 tablespoon cornmeal. Place rolls in pan; sprinkle with remaining cornmeal. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 400° for 15-18 minutes or until golden brown. Remove from pan to wire racks. Yield: 2 dozen.
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