Ranch Rolls Made from Scratch

There is nothing better than fresh, baked bread.  I already have a dinner roll recipe that gets rave reviews from my readers but I think these ranch rolls, made from scratch, will beat it!

This recipe belongs to a fella who once cooked for a ranch. I’m not sure if it was a hunting ranch or cattle ranch but when he left there (and he was there a long time), he finally shared the recipe with a friend of mine and she shared it with me.  In a lot of ways, this recipe is a lot like my other but I could tell a difference in the dough.  It was probably one of the best doughs I’ve ever worked with.   And the rolls themselves?  Amazing!!  Slather some butter on them and you’re in heaven.   The recipe below makes a lot of rolls but I doubled it because my oldest son is obsessed with bread, fresh bread.  There were rolls everywhere and they were all gone in less than one full day.  Yep, they were THAT good!  Thank you for sharing the recipe Marty!


Ranch Rolls Made from Scratch

Ranch Rolls from scratch

By A Cowboy's Wife Published: November 28, 2012

  • Yield: 2, 8x11 pans full

The BEST dinner roll ever.


  • 1/2 cup sugar
  • 1 pkg yeast (or 2 1/4 tsp if using yeast in jar)
  • 1/4 cup oil
  • 4 cups flour all purpose
  • 2 cups warm water
  • melted butter optional


  1. Mix your sugar and yeast together.
  2. Add warm water and oil; set aside until foamy. (about 15-20 minutes)
  3. Add flour, knead, and let rise until double. Up to 4 hours. Mine didn't take that long but where you live (elevation) can make a difference, as well as temperature in home.
  4. Preheat oven to 350'. Punch down and either pinch off rolls or roll them out and cut out using biscuit cutter. I normally pinch off, however this time I rolled them out and used the cutter. I really liked this method.
  5. Spray pan with nonstick cooking spray and baste lightly with melted butter before popping in oven. Bake for 25 minutes or until golden brown.

    Copyright © A Cowboy's Wife



    Leave a Reply

    Your email address will not be published. Required fields are marked *


      • says

        Thanks Cat! And that bowl is pretty old but it’s perfect for big batches of tamales, tortillas, and bread. I LOVE IT! I have an obsession with all things old and would kill for a set of the colorful vintage pyrex bowls. :)

    1. Lisa P says

      The rolls look great but I have two questions. Did you use self-rising or all purpose flour? What temp. was the water? I just found your site and can’t wait to try a few things.

    2. says

      I’ve been waiting for this recipe Lori. Your oldest son and I could probably eat our weight in those rolls. I can’t wait to try this recipe. My mom had a bowl just like the one you used. Brings back memories.

    3. says

      Those rolls look delicious. I’m going to try your recipe for Christmas dinner. Wish me luck, I’m not much of a baker. Any particular brand of yeast that you use?

      • says

        No Rhonda, I think I just used the packets of active dry (not rapid rise) but I’m rapid rise would be fine if you’re in a hurry. I just buy whatever is at our store…. Let me know how they turn out!

        • says

          I’ll be sure to let you know how it goes. My grandchildren love rolls, and I’m willing to try anything for my little sweeties. I need to figure out what you mean by piinching the dough, lol. Can you tell that I’ve never baked bread before?

    4. jessi says

      I’ve never made rolls but always wanted to, what do you mean by pinching off rolls ? I’ve never been one to enjoy rolling and cutting …

    5. Lauralee Hensley says

      Since your rolls raised so well, I would suspect your water temp was between 105 and 115, much above 115 tends to kill the yeast and the product won’t rise.

    6. Woodstock49 says

      I made these today and while they had the texture I was looking for, they had no flavor whatsoever! I think they needed salt added to flour before mixing. I will make them again but with the addition of salt. Has no one else noticed the lack of flavor?

    7. Nadene Delaney says

      Hey Ya’ll,
      Try using applesauce (same amount) instead of oil. I use it often in many recipies except things
      like cookies (it just doesn’t seem to stick together correctly).

      Hugs & Blessings

    8. Holly Griffin says

      Could you freeze these before baking? I am always looking for a good biscuit recipe to freeze before baking so I can just pop a few out and bake for my husbands breakfast when he is in nightshift. I make breakfast for him to save money and the frozen biscuits from the store are ok it I would much rather have nice homemade to make him.

    9. Vic Blu says

      Is this dough supposed to be super wet? Was unbelievably wet even after adding extra flour. Also nowhere in your directions does it say to do a second rise? I followed the pinch pre-heat bake and my rolls look nothing like yours . :-( Sigh….

    10. LaNette Whiteside says

      I sometimes use leftover dough from my Granny’s roll recipe (been in the family for at least 30 yrs) to make a small pan of cinnamon rolls. I was just wondering if you had ever used this dough for cinnamon rolls. I hadn’t got to make them yet…just now found the recipe! Can’t wait to give them a whirl! Thanks for sharing!