Ranch Rolls

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
1 teaspoon honey
1/2 cup vegetable oil
1/3 cup sugar
2 eggs
2 envelopes ranch salad dressing mix
2 teaspoons salt
1 teaspoon dill weed
4-1/2 to 5-1/2 cups all-purpose flour

Cheese Topping
2 tablespoons sesame seeds
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped pecans
1/4 teaspoon dill weed

In a mixing bowl, dissolve yeast in 1/4 cup warm water. Add honey; let stand 5 minutes. Add the oil, sugar, 1 egg, salad dressing mix, salt, dill, 1 cup flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly 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 12 pieces. Place in greased muffin cups.

Beat the remaining egg; brush over dough. Combine topping ingredients; sprinkle over rolls. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 1 dozen.