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!
- ½ cup sugar
- 1 pkg yeast, (or 2¼ tsp if using yeast in jar)
- ¼ cup oil
- 4 cups flour, all purpose
- 2 cups warm water
- melted butter, optional
- Mix your sugar and yeast together.
- Add warm water and oil; set aside until foamy. (about 15-20 minutes)
- 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.
- 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.
- Spray pan with nonstick cooking spray and baste lightly with melted butter before popping in oven. Bake for 25 minutes or until golden brown.