Parmesan Ranch Pan Rolls

A while back a friend of mine gave me 12 loaves of frozen bread dough.  I have no idea how she came by it, but her trunk was filled with it.  This recipe calls for 2 loaves of frozen bread dough, and there is another one we're having next week that starts with frozen bread dough, too.  This is from Simple & Delicious and we had it with the Potato and Leek Soup that I just posted.

Parmesan Ranch Pan Rolls
2 loaves frozen bread dough, thawed
1 cup grated parmesan cheese
1/2 cup butter
1 envelope ranch salad dressing mix
1 small onion, finely chopped

Divide dough into 18 portions on a lightly floured surface; shape each into a ball.  Combine the cheese, butter, and dressing mix in a bowl.  Roll each ball in cheese mixture; arrange in 2 greased 9-in square baking pans.  Sprinkle with the onion.  Cover and let rise in a warm place until doubled, about 45 minutes.  Bake at 350 for 20-25 minutes or until golden brown.  Remove from pans to wire racks. 

I put mine in a greased 9x13, but then the ones in the middle didn't cook all the way and the ones on the ends did.  So I guess that's why they say to use 2 smaller-sized pans.  Nathan didn't like these, but everyone else did.  They were pretty good, and since they were coated in a butter mixture, we didn't cut them and add more butter like you would do with regular dinner rolls.  I forgot to add the chopped onion at the end and it was still fine.  Final verdict is that these were good, but not so much better than your average dinner roll that it is worth the cost of the ranch mix and the other ingredients.  Plus you can do way more things with regular leftover dinner rolls, like make mini sandwiches.