A ribbon winner from my favorite fair….the Minnesota State Fair. This yummy recipe was entered into the 2009 fair by Sharon Johnson of Columbia Heights, MN. For the “Bake for the Cure” Contest, she decked out her bread with messages about breast cancer awareness. This recipe took a 1st place ribbon and has become a family favorite at our house! Congratulations, Sharon!!
Ranch Rolls
4-1/2 cups all purpose flour
2-1/4 tsp Active Dry Yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 tsp salt
2 beaten eggs
2 (1 oz) pkts ranch salad dressing mix
1 tsp dill weed
2 Tbsp sesame seeds
2 Tbsp grated parmesan cheese
2 Tbsp finely chopped pecans
1/4 cup dill weed
1 beaten egg white
In large mixing bowl stir together 2 cups of flour and yeast. In medium saucepan heat and stir milk, sugar, butter, and salt until just warm (120 to 130 degrees F) until butter almost melts. Add milk mixture to dry mixture along with eggs, ranch dressing mix and dill weed. Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in remaining flour. Turn dough out on lightly floured surface. Knead for 6 to 8 minutes until smooth and elastic. Shape into a ball and place in lightly greased bowl. Turn once. Cover and let rise in warm place until double in size (about an hour). Punch dough down. Turn out on lightly floured surface. Cover and let rest for 10 minutes. Shape into rolls and place on greased pan. Brush the beaten egg white on top of rolls. Stir together sesame seeds, parmesan cheese, pecans, and dill weeds and sprinkle on top. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Bake in 375 degree oven for 12 – 15 minutes. Remove from pan, cool on wire rack. Makes 24 to 32 larger rolls or about 48 smaller rolls.
Posting to Lisa's Tempt My Tummy Tuesday. Thanks for hosting Lisa!
Adding to Michael Lee's Foodie Friday at Designs by Gollum.
