Onion Crescent Rolls
Onion Crescent Rolls is a fantastic recipe I like to make for my family that is amazingly easy to prepare. So light and soft–like little fluffy pillows! I hope you’ll take the time to try these and that you’ll love them as much as we do!
Up until a few years ago, I had never made homemade crescent rolls. I was really surprised at how easy they were to prepare. The main thing, is to allow them plenty of time to rise. Do not try to rush this part as this is where a lot of the fluffiness comes from.
Since trying this recipe, I have branched out to try making other crescent rolls–even some with chocolate in them–which I love. (Recipe coming soon.) So please, don’t be afraid to try new things!
And don’t be put off by the onions in this recipe. They are sweet and not pungent at all. If you simply cannot abide by the flavor or texture of onions, then you may omit them from the recipe. Although if you do, I think you’ll be missing out on an amazing taste experience.
Ingredients Needed to Make Onion Crescent Rolls
- butter, at room temperature
- granulated sugar
- large eggs
- buttermilk, room temperature
- sweet Vidalia onions
- kosher salt
- instant yeast
- all-purpose flour
Instructions for Making This Recipe
To begin, gather your ingredients to that you have everything close at hand. Using a Chef’s knife and cutting board, mince the onion.
In a large mixing bowl, cream together the softened butter and sugar. Add eggs, beating well. Stir in the buttermilk, minced onion, kosher salt, instant yeast, and 1 cup of flour. Mix until blended. Add enough flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 5-7 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and allow to rise in a warm place until doubled, about 90 minutes.
Gently punch down dough, and turn onto a lightly floured surface. Divide the dough into two pieces and form each into a ball.
Roll each ball into a 15″ circle. Cut each circle into 8 wedges. Roll up each wedge from wide end and place point side down on two baking sheets lined with parchment paper or silicone baking mats. Curve ends down to form crescent.
Cover both baking sheets with a clean tea towel and let the rolls rise in a warm place until doubled, about 40 minutes. Bake in a preheated 400 degree oven for 10-12 minutes until lightly browned. Remove from pans to wire racks.
This recipe will make 16 rolls. Serve warm in a bread basket covered with a cloth to keep the rolls warm.
See more Bread Recipes Here. See more Holiday Dinner Ideas Here.
Onion Crescent Rolls
Equipment
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk room temperature
- 1/2 cup Vidalia onions minced
- 1/2 teaspoon kosher salt
- 1 tablespoon instant yeast
- 3 1/2 -4 cups all-purpose flour
Instructions
- In a large mixing bowl, cream together the softened butter and granulated sugar. Mix in eggs, beating well. Add buttermilk to butter mixture along with minced onion, salt, instant yeast, and 1 cup of all-purpose flour. Mix until blended. Stir in enough flour to form a soft dough.
- Turn onto a floured surface and knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover with clean tea towels and let rise in a warm place until doubled, about 90 minutes.
- Gently punch down dough, and turn onto a lightly floured surface. Divide into two pieces and form into two balls.
- Roll each ball into a 15" circle. Cut each circle into 8 wedges. Roll up each wedge from wide end and place point side down on two baking sheets lined with parchment paper or silicone baking mats. Curve ends down to form crescent.
- Cover and let rolls rise in a warm place until doubled, about 40 minutes. Bake in preheated 400 degree oven for 10-12 minutes until lightly browned.
- Move crescent rolls from pans to wire racks. Serve warm. Makes 16 rolls.
