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Onion Crescent Rolls Recipe

Onion Crescent Rolls Recipe

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."
TOTAL TIME: Prep: 30 min. + rising Bake: 10 min. YIELD:24 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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
  • 4. crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
  • 5. 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.

Nutritional Facts

1 each: 140 calories, 6g fat (3g saturated fat), 32mg cholesterol, 108mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 3g protein .

Reviews for Onion Crescent Rolls

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MY REVIEW
Seminoles
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."

MY REVIEW
dannycakebaker
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."

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