In the bowl of your stand mixer with dough hook attached, add flour, yeast, sugar, salt, 10g of ranch seasoning, egg, buttermilk and water. Mix together and then mix on low for 10-20 minutes or until the dough is smooth and elastic.
Shape dough into a ball, lightly grease bowl and place dough back into the bowl. Cover and allow the dough to rise until doubled in size - about 1-2 hours.
Mix your Greek yogurt and the rest of your seasoning packet together.
Prepare a 12 muffin tray by brushing each cavity with butter or olive oil or spraying with cooking spray. Set aside.
When dough has risen, punch down the dough and transfer to your work space.
Divide the dough into two portions, and cover the portion you are not working with first with a tea towel or your dough bowl upside down.
Roll out the dough into a 12x16 rectangle.
Cut the dough into thirds on the short side, and each strip into quarters. Repeat on the second portion of dough.
You should have 60 squares, which is enough for each roll to have 5 layers. 4 of each of those layers will be brushed with the Greek yogurt mix, leaving the last one without as it will be an outside piece. Brush a piece with yogurt and then stack another piece on top, repeating until the last piece which you do not brush. Place into the prepared muffin tin. Repeat with all the remaining dough. Once you have filled the muffin tin, cover with a tea towel or proofing cover and allow to rise again in a warm spot for 30-60 minutes.
Preheat your oven to 350°F about halfway through your proofing time.
When the rolls are done proofing they should have puffed up and fill the tin a little more. Bake them on the center rack of your oven for about 18-22 minutes or until the tops are golden brown.
Remove from the oven and transfer the rolls to a wire cooling rack. Let the bread cool for at least 20 minutes before serving. Store in an airtight container for 1-3 days. Enjoy!
