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 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.
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