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Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 1/2 cup warm water (110 to 115 )

  3. 2 cups warm buttermilk (110 to 115 )

  4. 1/2 cup butter, softened

  5. 1/2 cup sugar

  6. 3 eggs

  7. 1 to 2 envelopes original ranch salad dressing mix

  8. 2 teaspoons salt

  9. 8 to 9 cups all-purpose flour Additional butter, melted

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, ranch dressing mix, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a 14-in. x 12-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on two greased baking sheets. With a sharp knife, make five shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool. Yield: 4 loaves (14 slices each).

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