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Onion Crescent Rolls Recipe

Photo by: Taste of Home

Soft, buttery Onion Crescent Rolls are a nice complement to the skillet supper. "They'll fill your home with that wonderful bread-baking aroma," Mary Maxeiner writes from Lakewood, Colorado. "They're easy to make, too. I even serve them for special occasions like Easter and Christmas."

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24 Servings
Prep: 30 min. + rising Bake: 10 min.

Ingredients

1/2 cup plus 2 tablespoons butter, softened, divided
1/2 cup sugar
2 eggs
1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1 cup chopped onion
1/2 teaspoon salt
3-1/2 to 4-1/2 cups all-purpose flour

Directions

In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve yeast in warm milk; add to creamed mixture. Add the onion, salt and 1 cup flour; beat until blended. 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 in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends down to form
crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 400° for 9-11 minutes or until lightly browned. Remove from pans to wire racks. Melt remaining butter; brush over warm rolls. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 140 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 108 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Onion Crescent Rolls published in Taste of Home June/July 2005, p20

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