2 packages of dry yeast

½ cup warm water

½ cup sugar, divided

2 cups warm buttermilk

½ cup butter, softened

3 eggs

1 to 2 envelopes original ranch salad dressing mix

2 teaspoons salt

8 to 9 cups flour

Additional butter, melted

In mixing bowl, dissolve yeast in warm water. Add 1 teaspoon sugar, let stand five minutes. Add the buttermilk, butter, eggs, ranch dressing mix, salt, 4 cups of flour and remaining sugar. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a 14x12 inch rectangle. Roll up jelly-roll style, starting with long side; pinch seams to seal and tuck ends under. Please seam side down on two greased backing sheets. With sharp knife, make five shallow slashes across the top of each loaf. Cover and let rise in warm place until doubled, about 30 minutes.

Bake at 350 for 20-25 minutes or until golden brown. Brush with melted butter. Note: buttermilk will appear curdled.

Sherrie Kelley 501-882-0035