• Gather ingredients so you have everything close at hand on the table or counter.
• Line two baking sheets with parchment paper or silicone baking mats.
• Heat 2 1/2 cups warm buttermilk in a small saucepan along with 1/2 cup butter, until milk reaches 110-115℉. The butter should be starting to melt at this point.

Make the Dough

• In a large mixing bowl, combine the warm buttermilk and butter, 1/2 cup granulated sugar, 3 large eggs, 3 tablespoons ranch salad dressing mix, 2 tablespoons instant yeast, 2 teaspoons kosher salt, and 4 cups flour. Beat until smooth. Stir in enough remaining 4-5 cups flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (Or use kneading hook and electric mixer to knead the dough.)
• Place dough in a greased bowl, turning once to grease top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Form and Bake Dough

• Preheat oven to 350℉. Punch down dough. Turn out onto a lightly floured surface. Divide dough into fourths. Roll each portion into a 14-in x 12-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 baking sheets lined with parchment paper or silicone baking mats. Cover and let rise in a warm place until doubled, about 30 minutes. With a sharp knife or lame, make five shallow slashes across the top of each loaf.
• Bake in preheated oven for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool. Makes 4 loaves. May wrap and freeze if desired.