I found this recipe many years ago when cookbooks were still used. I ended up changing a few things in order to make it more baker friendly as well as my family didn’t love some of the ingredients. What I ended up with are these incredibly soft but crispy on the outside rolls. You roll them in the mixture so the entire roll is covered in butter, parmesan and ranch. Perfect for Thanksgiving, Christmas or really just any old ordinary day.
Parmesan Ranch Rolls
Easy to make rolls that are soft on the inside but have a crispy outside
- 20 frozen rolls or 2 loaves of frozen bread
- 1/2 cup melted butter
- 1 cup grated parmesan cheese
- 1 powdered ranch packet
- Cooking spray
The night before or at least a few hours before you cook these you will need to thaw the frozen rolls or loaves. Do this according to the package. You want the rolls to be thawed completely but not risen.
If using loaves. Once the loaves have thawed, divide each loaf into 10 equal pieces. This will be the equivalent of the 20 rolls.
Mix together the melted butter, parmesan cheese and powdered ranch.
Spray a 9x13 pan with cooking spray.
Take each roll and roll completely in the butter mixture. Set in pan. Continue with all the rolls.
Once all rolls are coated, put plastic wrap over the pan and allow the rolls to rise for at least 45 minutes or until they double in size. Depending on where you live, you might need to put these in a warmer room to accomplish this.
Once they have doubled, heat oven to 350 degrees and bake for 20-25 minutes or until golden brown.
I have also used muffin pans to bake these. They come out shaped more like a muffin but they are still delicious.