- 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
- 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.
Originally published as Onion Crescent Rolls in Taste of Home June/July 2005, p20
Reviews for Onion Crescent Rolls
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Reviewed Jan. 17, 2010
"Very good. My family loved them. I had to use a little more flour than it said, probably 5 cups total."
Reviewed Aug. 2, 2008
"The only problem with this recipe is you have to hide them or make lots or they will disappear before you have a chance to serve them."