In a large bowl, mix warm water with the packet of active dry yeast and 1 tablespoon of sugar. Let it sit for about 5-10 minutes, until it’s frothy.

Add the ranch dressing, melted butter, the rest of the sugar, and salt to the yeast mixture. Stir well to combine.

Gradually add the flour, one cup at a time, mixing until a dough forms. You may need to use your hands to knead the dough a bit, ensuring it’s well incorporated.

On a floured surface, knead the dough for about 5-7 minutes until it’s smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 30 minutes or until it doubles in size.

Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a round roll and place them in a greased baking dish.

Cover the shaped rolls with the damp cloth again and allow them to rise for another 15 minutes.

While the rolls are rising, preheat your oven to 375°F (190°C).

Bake the rolls for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped.

Brush with melted butter just before serving for extra softness and flavor!