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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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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. 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 chopped onion |
1/2 teaspoon salt |
3-1/2 to 4-1/2 cups king arthur unbleached all-purpose flour |
Directions:
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.
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