5 to 6 c. all-purpose flour
2 pkg. dry yeast
1 pkg. dry Ranch style buttermilk salad dressing mix (reserve 1 tsp.)
1 1/2 c. buttermilk
1/2 c. water
1/4 c. shortening
1 egg
1 tbsp. melted butter

In large bowl, combine 2 cups flour, yeast, 3 teaspoons salad dressing mix, mix well. Heat buttermilk, water, and shortening until warm (120-130 degrees, shortening need not melt), add to flour mixture. Add egg. Blend until moistened; beat 3 minutes at medium speed. Gradually stir in enough remaining flour to make a firm dough. Knead on a well greased bowl, turning to grease top. Cover; let rise on warm oven (turn oven to lowest setting for 1 minute, turn off) for 20 minutes. Punch down dough; divide into 2 parts on lightly floured surface, roll or pat each half to a 12 x 7-inch rectangle. Starting with longer side, roll up tightly sealing edges and ends. Place seamside down on greased cookie sheet. Make diagonal slashes about 2-inches apart in tops of loaves. Cover, let rise in warm water oven until light and doubled, about 30 minutes. Bake in preheated oven at 375 degrees for 25-30 minutes. While warm brush with melted butter; sprinkle with 1 teaspoon reserved salad dressing.