Onion Crescents Recipe
This recipe is so easy to make, yet offers homemade taste and fills your home with the wonderful aroma of baked bread. The mild onion flavor of the tender rolls complements many entrees.Mary Maxeiner, Lakewood, Colorado
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 Eggland's Best Eggs
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm milk (110° to 115°)
- 1/2 cup dried minced onion
- 1/2 teaspoon salt
- 3-1/2 to 4-1/2 cups all-purpose flour
- 2 tablespoons butter, melted
- In a large bowl, cream butter and sugar. 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 2 cups 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 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 to form a crescent shape.
- Cover and let rise until doubled, about 30 minutes. Bake at 400° for 8-12 minutes or until golden brown. Brush with melted butter; remove to wire racks. Yield: 2 dozen.
Originally published as Onion Crescents in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p148
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