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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 18 |
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My mom taught me this easy recipe, which is great for feeding a crowd. There is never a crumb left over. Mom used her own bread dough, but using frozen dough is my shortcut. I make a wheat bread dough version with poppy and sesame seeds thatâs popular, too. Ingredients:
2 loaves (1 pound each) frozen bread dough, thawed |
1 cup grated parmesan cheese |
1/2 cup butter, melted |
1 envelope buttermilk ranch salad dressing mix |
1 small onion, finely chopped |
Directions:
1. On a lightly floured surface, divide dough into 18 portions; shape each into a ball. In a small bowl, combine the cheese, butter and ranch dressing mix.
2. Roll balls in cheese mixture; arrange in two greased 9-in.-square baking pans. Sprinkle with onion. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Yield: 1-1/2 dozen.
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