Onion Crescents Recipe
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm milk (110° to 115°)
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs
- 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
- 1. In a small bowl, dissolve yeast in warm milk. In a large bowl, cream butter and sugar. Beat in eggs. Add onion, salt, yeast mixture and 2 cups flour; beat until blended. Stir in enough remaining flour to form a soft dough.
- 2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap 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 ends. Place 2 in. apart on greased baking sheets, point side down; curve to form crescents.
- 4. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 400°. Bake 8-12 minutes or until golden brown. Brush with melted butter; remove to wire racks. Yield: 2 dozen.
1 crescent equals 141 calories, 6 g fat (3 g saturated fat), 31 mg cholesterol, 93 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Reviews for Onion Crescents
"easy to make, nice flavor, good texture"
"Followed the recipe, but used my bread machine to mix and for the first rise. Mild onion flavor. a keeper at our house. My picky husband even like it. The recipe was too much for our family so I took half the dough after the first rise, wrapped in plastic wrap , then in a freezer zip lock baggie. Striaght to the freezer to stop the yeast rise. Brought it out a week later and did just as good as the other 1/2 of dough. My son says the flavor was better on the freezer batch."
"Very easy to make and very nice to taste. Will make again. Even my picky grandkids loved them."