Hope you are having a great week this week! Here in Utah we all have spring fever a little prematurely. We have been loving 50 degree weather and I realized this warm weather is totally changing the way I normally eat in the winter. With warm weather we are eating more salads, cooler dishes and are even frequenting our grill. So bizarre! However, the other night, even though it was a little warmer than normal, I decided to make a batch of Homemade Chili and rolls. I love homemade rolls. I love the way they smell while they are cooking, and I love biting into a hot roll that has been covered in melted butter. Yum! Dip a yummy roll in your favorite soup and no matter what the weather is like, you will LOVE these rolls. What is there not to love about garlic, ranch and cheese together? These simple additions to a traditional roll recipe, takes these over the top and they make the perfect side dish to any meal. Hope you enjoy 🙂

Recipe: Bread, rolls, garlic ranch cheddar rolls, Recipe: Grains, Recipe: Food Storage, Deals to Meals

Garlic Ranch Cheddar Rolls
  1. 2 1/2 cups hot water
  2. 1 1/2 Tbls. yeast
  3. 4 garlic cloves, minced
  4. 1/4 cup sugar
  5. 1/4 canola or olive oil
  6. 2 tsp. dry ranch powder
  7. 2 tsp. salt
  8. 1/4 cup fresh chopped parsley
  9. 5-6 cups of flour (can use half wheat flour and half white flour)
  10. 1 1/2 cups shredded cheddar cheese (optional)
  11. 4 Tbls. butter, melted for the tops of the cooked rolls
  12. 1-2 tsp. dry ranch powder, for the top as well
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  1. In a mixing bowl, and with a dough hook, mix together the hot water, sugar and yeast and mix for 1 minute. Let this mixture sit for a few minutes until the yeast becomes foamy. Turn the mixer on again and then add slowly the garlic cloves, oil, ranch powder, salt and the flour (one cup at a time). Once the dough begins to come together, you can add the shredded cheese and chopped parsley. The dough will be slightly sticky, but not so sticky that you can't roll out the dough. If you need a little more flour than is called for, you can add a 1/2 cup at a time and then let the dough mix for 3-5 minutes. After the dough has been kneaded, then let the dough rest for 10-15 minutes.
  2. Onto your counter, pour a thin layer of canola oil. Dump out the dough onto the counter. Cut the dough into equal pieces of dough (35 golf ball sized pieces). I do this by cutting the dough in half, in half again, in half again, etc. until you have as many pieces as you need. Spray a cookie sheet with non-stick cooking spray. Roll the dough balls into a smooth ball and place them onto the cookie sheet (about 6 rows and 5 rolls on each row). Cover the rolls with saran wrap and let the rolls rise until doubled in size. When the rolls have risen, preheat your oven to 350 degrees and bake the rolls for 20-25 minutes, or until the tops of the rolls are golden brown and they are somewhat firm to the touch. Remove the rolls from the oven. In a small bowl, melt the 4 tablespoons of butter with an additional couple teaspoons of dry ranch seasoning. With a pastry brush, brush the butter/ranch mixture over the tops of the warm rolls.
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