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Onion Crescent Rolls

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  • Onion Crescent Rolls

    Posted May 16, 2006 07:15 PM

    DH said this recipe is a keeper. I like how flaky they are on the outside and 'fluffy' on the inside. Great recipe. I buttered mine before rolling em. I made 18 out of this recipe.. (These would be awsome buttered with garlic before bakeing)

    BTW.. I let the bread machine do all the work.

    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."


    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 diced onion
    1/2 teaspoon salt
    3-1/2 to 4-1/2 cups all-purpose flour


    In a large mixing bowl, cream 1/2 cup 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 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 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.

    Here's a pic..