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Onion Crescent Rolls Recipe

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This recipe for Onion Crescent Rolls, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, June 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup plus 2 tablespoons butter, softened, divided
1/2 cup sugar (I used 1/4 cup Baking Splenda)
2 eggs
1 package active dry yeast
1 cup warm milk (110 to 115 degrees)
1 cup diced onion (I used Vidalia Onion)
1/2 teaspoon salt
3-1/2 to 4-1/2 cups all-purpose flour

Directions:
Directions:
In a large mixing bowl, cream 1/2 cup butter and sugar (or Splenda). 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; turn once to grease top. Cover; 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 inch circle; cut each circle into 12 wedges. (I use a pizza cutter to cut dough). Roll up wedges from the wide end and place point side down 2 inches 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 degrees for 9 11 minutes or until lightly browned. Remove from pans to wire racks. Melt remaining butter; brush over warm rolls.

Number Of Servings:
Number Of Servings:
2 dozen
Personal Notes:
Personal Notes:
I use Baking Splenda instead of sugar to cut the calories.

 

 

 

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