Growing up in the Midwest, ranch dressing is a way of life! Everyone has their favorite brand and friendships can end over disputes about which brand is best. Okay... that's a bit of an overstatement, but people are very loyal to their favorite brand of ranch dressing!
Not only do we have brand loyalties, but we dip everything and anything into ranch! I remember being in elementary school, when one of my friend introduced me to cheese pizza dipped in ranch dressing an my life was changed!
These ranch challah muffins are packed with all of the herbs and spices that make up ranch dressing, they tastes like they are straight out of the bottle! If you are feeling super ranchy you can even dip them in ranch dressing! Enjoy!
YIELD: 12 challah muffins
1 Tablespoon Instant Yeast
½ Cup warm water
½ Cup buttermilk
2 Large eggs, beaten
¾ Cup sugar
1 Teaspoon kosher salt
½ Cup canola oil
1 Cup fresh dill, chopped
½ Cup fresh parsley, chopped
½ Cup fresh chives, chopped
2 Teaspoons granulated garlic or garlic powder
1 Teaspoon Onion powder
4-5 Cups all purpose flour
Whisk together the yeast, sugar, and warm water in a large mixing bowl. Let sit for 5 minutes until yeast starts to bubble.
Beat in the eggs, oil, and salt.
Using a strong spatula (or the dough hook of your mixer) mix in flour, herbs, garlic powder, and onion powder to yeast mixture.
Once the dough is fully mixed, turn onto a floured surface and knead for five to ten minutes.
Grease a large bowl with spray oil and transfer the dough to the bowl. Cover with a damp paper towel and put in the oven to proof. (Make sure the oven is off!) Proof until the dough is doubled in size about 45 minutes-1 hour.
Once proofed, turn the dough onto a floured surface and cut into 12 equal portions. Cut each portion into 3 smaller portions. Shape each of the three portions into a rope, about 8-10 inches long. Using your palm, press the three ropes together at the top and begin to braid the dough. Once finished braiding, turn the braid on it's side and roll into a spiral. Place in a well oiled muffin tin. Let proof for another 30 minutes.
Preheat oven to 350 degrees. Using a pastry brush, brush buttermilk over the top of the loaves. Bakefor 30-35 minutes.
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