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Onion Crescent Rolls

 Onion Crescent Rolls
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."
24 ServingsPrep: 30 min. + rising Bake: 10 min.


  • 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

2 of 2

Onion Crescent Rolls (continued)

Directions (continued)

  • 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.
Nutritional 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.