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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


  • 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


  • 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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Seminoles User ID: 1412865 206579
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."

dannycakebaker User ID: 1269660 125240
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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