Can you believe it’s Thursday already? My criminately! My grandma used to say that all the time, and I wanted to pay homage to her because she passed away last weekend. She was a fun, sassy woman and she had a great sense of humor. She died at the tender age of 100, although she always claimed to be 29. She had the funniest lines, and “My criminately” was just one of them. Every time she ate something she thought was delicious, she would say it was larapin. I had never heard it before, but it really is a word. It means extremely tasty. I’ll miss her and her cute little sayings, but I know she’s a lot happier now.
I wanted to share this Parmesan Ranch Rolls recipe today in her honor because it is indeed larapin. Another thing about Grandma: she liked things salty. I know as you age, your taste buds weaken. That woman would salt everything. Then take a bite. Then salt it again. And I think she would like these rolls because they are quite savory and they are salty. But it works for these. I don’t normally like really salty things and often just add a pinch of salt to the recipes I make. These Parmesan Ranch Rolls get their savoriness from a Ranch seasoning packet. I really like the savory, salty flavor it imparts, but if you want to go easy on the saltiness factor, you certainly don’t have to use the whole packet.
The best thing about these rolls? They’re SO EASY to make. And they are incredibly soft and tasty. I took them out of the oven and quickly gobbled up two. I had to rush upstairs to avoid eating another. The hubs had a couple yesterday and we’ve both had a couple today. And you know what? Even the day after, they’re the perfect blend of soft and chewy. That’s what I’m talking’ bout. Put a basket of these on the dinner table and they’ll disappear before your very eyes. Seriously. Houdini would be proud. Or make them for your next family gathering and serve them with ham and turkey slices. And honestly? You wouldn’t need any mustard or mayo or fancy sandwich spread. These babies are that good. F’reals.
- 2 loaves (1 pound each) frozen bread dough, thawed
- 1 cup grated Parmesan cheese
- ½ cup butter, melted
- 1 envelope buttermilk ranch salad dressing mix
- 1 small onion, finely chopped
- On a lightly floured surface, divide dough into 18 portions; shape each into a ball by smoothing the top and tucking the sides under.
- In a small bowl, combine the cheese, butter and ranch dressing mix.
- Roll balls in cheese mixture (you may have to spread some onto each one with your fingers).
- Arrange in two greased 9-in.-square baking pans. Sprinkle with onion.
- Cover and let rise in a warm place until doubled, about 45 minutes. (I used wax paper that I rubbed lightly with a butter stick to cover them)
- Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks.
Great tribute to a life, Erin. Thanks for sharing…
Thanks, Judy. She was a wonderful woman.