Thursday, September 3, 2009

Bacon Ranch Rolls

½ cup warm water (~125˚ F)
2 tablespoons yeast
1 tablespoons sugar

1 cup sour cream
½ cup butter

4 cups flour
½ teaspoon salt
1 oz. package of dry ranch salad dressing and seasoning mix
2 eggs

1/3 cup chives, chopped
1/3- ½ cup bacon
¼ cup parmesan cheese
2 tablespoons butter, melted and divided

In small microwavable bowl melt sour cream and ½ cup butter. Do not boil.

Meanwhile, in a large bowl, dissolve yeast and sugar in warm water. Let sit for about 5 minutes. Add two cups of flour, salt, ranch packet, and eggs. With an electric mixer gradually add sour cream mixture. Fold in remaining flour. Cover and either refrigerate over night or leave covered on the counter and allow to rise until dough doubles, about 30 minutes.

Heat oven to 375˚ F. Grease 9x13 inch pan. On well floured surface roll dough into a 14x20 inch rectangle. Sprinkle with chives and bacon. Starting with the long side roll the dough up. Cut into 15 segments. Place in pan as you would a cinnamon roll. Using your hands press rolls down and together in the pan creating an even and continuous layer of roll dough. Brush tops of rolls with 1 tablespoon melted butter and sprinkle with parmesan. Bake 18-20 minutes. Brush with remaining butter.

Yield: 15 rolls

1 comment:

us said...

I have loved your family letters because you have such fun and cheap ideas. I'm so excited that you have put some of them on a blog with pictures. You are so creative! Thanks for sharing!