Ranch Sandwich Rolls Recipe

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Light whole wheat sandwich rolls with dry ranch seasoning that are great for tuna or chicken salad, or deli meats and cheeses.

Roll the dough like hoagies (submarines), ovals, bolillos, etc.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.30 view details
  • 1 cup warm water (105-115 F)
  • 1 scant tbs. yeast
  • 1/4 cup sugar
  • 1/2 cup milk, room temp
  • 2 tbs. olive oil
  • 1 heaping tbs. dry ranch seasoning
  • 1 tsp. salt
  • 3 cups AP flour, divided
  • 1/2 cup whole wheat flour
  • melted butter


  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.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 86g
Recipe makes 6 servings
Calories 130  
Calories from Fat 54 42%
Total Fat 6.12g 8%
Saturated Fat 1.47g 6%
Trans Fat 0.0g  
Cholesterol 4mg 1%
Sodium 404mg 17%
Potassium 110mg 3%
Total Carbs 17.27g 5%
Dietary Fiber 1.6g 5%
Sugars 9.44g 6%
Protein 2.8g 4%
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