Onion Crescent Rolls

By flour_arrangements

MARY MAXEINER • Lakewood, Colorado
Soft, buttery rolls are a nice complement to any supper.
They’ll fill your home with that wonderful bread-baking
aroma, and they’re easy to make, too. I even serve them
for special occasions.

Ingredients

• 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

Details

Servings 2

Preparation

Step 1

1. In a large 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.

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 crescents. Cover and let
rise in a warm place until doubled, about 30 minutes.

4. Bake at 400° for 9-11 minutes or until lightly browned.
Remove from pans to wire racks. Melt remaining butter;
brush over warm rolls.