Golden Pan Rolls

• 3-1/2 to 4 cups all-purpose flour
• 2 tablespoons sugar
• 1 envelope ranch salad dressing mix
• 2 packages (1/4 ounce each) active dry yeast
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1/4 cup butter, cubed
• 1/4 cup milk
• 2 eggs
• 2 tablespoons cornmeal, divided

1. In a bowl, combine 1-1/2 cup flour, sugar, dressing mix and yeast. In a saucepan, heat the soup, butter and milk to 120u0b0-130u0b0. Add to dry ingredients; beat until moistened. Add eggs; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface. Divide into 24 pieces; shape each into a ball. Grease a 13-in. x 9-in. baking pan and sprinkle with 1 tablespoon cornmeal. Place rolls in pan; sprinkle with remaining cornmeal. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 400u0b0 for 15-18 minutes or until golden brown. Remove from pan to wire racks.

allpurpose, sugar, salad dressing, active dry yeast, cheddar cheese soup, butter, milk, eggs, cornmeal

Taken from www.tasteofhome.com/recipes/golden-pan-rolls/ (may not work)