Ranch Monkey Bread
This easy Ranch Monkey Bread is a tasty appetizer that will get eaten just as fast as it is made! Tangy ranch, savory parmesan, and creamy butter season frozen dough into the perfect monkey bread bites.
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I was a prep cook at a restaurant while I was in college, like 10 years ago. (Has it really been that long?!) One of the requirements for my degree in Culinary Arts was to have a few internships at various food industries, so this was one of those “jobs”. Luckily it was a paid internship, so I got my college credit and the paycheck helped with all the other stuff.
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This Ranch Monkey Bread was the “free appetizer” that the restaurant I worked at served. You know how most restaurants serve bread and butter, breadsticks, chips and salsa, etc.? Well, this was ours free snack. And we would go through trays and trays of it! The best part … it’s super easy to make!
You literally toss yeast dough with melted butter, shredded parmesan, and dry ranch dressing mix. Throw it on a tray, let it rise and bake, and voila! Snack time!
My kids ate almost the whole batch of this Ranch Monkey Bread in one sitting. I had my fair share as well. It’s SO good! You can serve it with olive oil and balsamic vinegar if you want, but it doesn’t need it. It’s flavorful enough on it’s own. Either way, you should try this Ranch Monkey Bread! It’s amazing!
Ranch Monkey Bread
Ingredients
- 12 Rhodes White Dinner Rolls, thawed
- 5 Tbsp melted butter, cooled
- 1 oz packet of ranch dressing mix, dry
- ⅓ cup shredded parmesan cheese
Instructions
- Using scissors, cut each roll into sixths. (Cut each roll in half. Cut each half into 3 pieces.) Place in a bowl and pour butter on top.
- Add the ranch packet and shredded cheese to the bowl. Gently toss until the dough is coated. Some pieces may stick together, and that’s okay.
- Place stacks of monkey bread on a prepared baking sheet (lightly greased or lined with parchment or a silicone baking mat) a few inches apart. About 8 stacks. The closer the bread pieces are to each other the softer the bread will be. Alternately spread them apart across the whole baking sheet for crispier bites. Cover with greased plastic wrap and let rise for 30-45 minutes, until puffy looking.
- Bake at 350 degrees Fahrenheit for 15-20 minutes, until golden brown. Serve warm, with olive oil and balsamic vinegar, if desired. Enjoy!
Notes
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Iron Gate was great when they first opened, but they started making some foolish mistakes. For example, bringing in local music that couldn’t make it to the semifinals in any local competitions, and refusing to offer this bread to the lunch crowd, to name a few.
The flavoring was a little strong for me. I was planning on dipping in olive oil and balsamic vinegar. It worked great, since I had run out of balsamic, but I will try using 18 rolls next time. There seemed to be plenty of extra butter and seasoning to allow for it.
Oh WOW this brought me back to eating these at Iron Gate back in the day (a restaurant that I actually was bummed about when they went to catering) Just finished making these today and I added more ranch to it after putting it on the pan (I like more flavor with the bread). Overall, EASY PEASY and the toughest part was not eating it all in one sitting.
Yay! Glad you enjoyed this! P.S. Iron Gate always catered even when they had the restaurant, but it is a bummer they went to just catering.