Ranch Sandwich Rolls

Directions

1. Add the water and sugar to a small bowl.
2. Sprinkle yeast on top, stir, and proof for 5 minutes.
3. Move mixture to a larger bowl.
4. Add 1 tbs. oil, the milk, ranch mix, salt and 3 cups of flour - 2 1/2 white, 1/2 cup whole wheat.
5. Stir the flour mix together until it begins to pull away from the sides of the bowl.
6. Flour a cutting board or counter, turn the dough onto the work area.
7. Knead for 5 minutes, adding flour as needed.
8. You want the dough to be slightly firm and smooth.
9. It is ready to rise when it is no longer tacky/wet after kneading it 15-20 seconds.
10. Humidity and other weather factors influence how the dough will act.
11. A rule of thumb for me, as an intermediate baker, is to add a little flour at a time, rather than add what the recipe calls for all at once.
12. Roll the douh in a ball, pour the tbs.of oil in the bowl, turn the dough in the bowl, covering it with oil. Cover.
13. Let rise 1 hour, or until doubled in bulk.
14. Punch down, form into hoagie roll shapes, or whatever you wish. This recipe will make 6 traditional-size hoagie rolls.
15. Sprinkle cornmeal on a large baking sheet.
16. Place the rolls on the pan, 2 inches apart.
17. Cover with plastic wrap and let rise 35-40 minutes.
18. Heat oven to 375 F.
19. Bake 15-18 minutes.
20. Brush butter on the tops.
21. Let cool before slicing.