5-6 c. flour
2 pkgs. dry yeast
1 pkg. (at least 4 tsp.) dry ranch style buttermilk salad dressing mix (reserve 1 tsp.)
1/2 c. water
1/4 c. shortening
1 tbsp. melted butter
1 1/2 c. buttermilk
In large bowl, combine flour, yeast, 3 teaspoons salad dressing mix and mix well. Heat buttermilk, water and shortening until warm. Add to flour mixture. Add egg; blend until moistened. Beat 3 minutes at high speed. Gradually add flour to make a firm dough. Knead 5 go 10 minutes. Place in greased bowl, cover and let rise 20 minutes. Punch down; divide dough into 2 parts. Roll 12″x7″ rectangle. Start with long side and roll up tightly, sealing edges and ends. Slash diagonally 2″ apart on tops; cover and let rise about 30 minutes.
Bake at 375 degrees for 25 to 30 minutes. While warm, brush with melted butter; sprinkle with reserved salad dressing mix. Cool.