4 ½ tsp. active dry yeast
½ cup warm water (110 to 115 degrees
½ cup sugar, divided
2 cups warm buttermilk (110 to 115 degrees)
½ cup butter, softened
3 eggs
1 to 2 envelopes original ranch salad dressing mix
2 tsp. salt
8 to 9 cups all-purpose flour
Additional butter, melted

In a mixing bowl, dissolve yeast in warm water. Add 1 tsp sugar; let stand for 5 minutes. Add the buttermilk, butter, eggs, ranch dressing mix, salt, 4 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a 14 in.x12 in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on two greased baking sheets. With a sharp knife, make five shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350 for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.