Source: Parents Magazine


Credit: Linda Xiao

Recipe Summary test

30 mins
1 hr 50 mins


Ingredient Checklist


Instructions Checklist
  • Combine water, buttermilk, and yeast in the bowl of a stand mixer. Stir gently and let the mixture sit until slightly foamy, about 5 minutes. Stir in softened butter, the sugar, and salt.

  • Add 2 1/2 cups flour, and mix with a wooden spoon until dough comes together in a shaggy mass. Attach the dough hook to the stand mixer. With the mixer on low speed, add ranch seasoning, then add the remaining 1/2 cup flour, 1/4 cup at a time, until a smooth ball begins to form, 1 minute. Increase speed to medium, and knead until ball of dough becomes soft and feels elastic, 4 to 5 minutes. (It's okay if dough is a bit sticky.)

  • Coat a large bowl with cooking spray and add dough, rolling it so it's coated with oil. Lightly cover with plastic wrap, and let dough rise at room temperature until doubled in size, 20 to 30 minutes.

  • Turn dough out onto a lightly floured surface and shape into a rough 5x8-in. rectangle, gently deflating it as you go. Cut dough in half lengthwise, then cut each strip crosswise into 6 equal pieces.

  • Coat a 9x13-in. baking dish with cooking spray. Shape each piece of dough into a ball, spraying your hands if necessary to prevent sticking. Transfer rolls to dish and cover with plastic wrap. Let rolls rise until doubled in size and touching, 25 to 30 minutes. Preheat oven to 350°F toward the end of this rise.

  • Brush tops of rolls with melted butter. Bake until rolls are golden brown, 30 to 35 minutes.

Nutrition Facts

173 calories; fat 5g; saturated fat 3g; carbohydrates 27g; insoluble fiber 1g; sugars 2g; protein 4g; sodium 279mg; calcium 30mg; iron 2mg.