Onion Crescent Rolls
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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!
(Post modified with new photos on 3/26/24.)
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.
Difference Between Crescent Rolls and Croissants?
Have you ever wondered what the difference is between a crescent roll and a croissant? Since first making these onion rolls, I have now made both types, and there is certainly a difference. Crescent rolls (like what you can get in the refrigerator section at the grocery store) are prepared like a bread dough, whereas a croissant has gone through a laminating process with butter. Lots of butter.
They are both rolled out and formed into a crescent moon shape, but a croissant is light and flaky, rather than soft and tender. Both are delicious, and I recommend that you try making both! Here is my recipe for Sourdough Chocolate Croissants, which may be made with or without the chocolate. I say, add the chocolate. But hey, it’s your kitchen!
And don’t be put off by the onions in this recipe. They are sweet and not pungent at all. When our middle daughter was young, she refused to eat these rolls. But just the other day, I urged her to try one, and she said they were amazing! Of course, she’s older now, and wiser. 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.
If you omit the onions from this recipe, you may also need to add a bit more buttermilk to the dough to make up for the added moisture that the onions provide. Up to 2-3 tablespoons, I would guess.
Ingredients for Onion Crescent Rolls
(See the full recipe at the bottom of this post.)
- 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 into small pieces.
Prepare the Dough
In a large mixing bowl, cream together the softened butter and granulated sugar. Add large eggs, beating well. Stir in the buttermilk, minced onion, kosher salt, instant yeast, and 1 cup of all-purpose flour. Mix until blended. Add enough flour to form a soft dough.
Using a dough hook, knead the dough until smooth and elastic, about 5 minutes. Or knead by hand, if you prefer.
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.
Form the Crescent Rolls
Preheat oven to 400°F. Gently punch down dough, and turn onto a lightly floured surface. Divide the dough into two pieces and form each into a ball.
Using a rolling pin, roll each ball into a 15″ circle. Cut each circle into 8 wedges. I like to use a pastry roller to make the slices, but you could also use a knife.
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 oven for 8-12 minutes until lightly browned. Transfer crescent rolls to a wire cooling rack to prevent over browning on the bottom.
Place warm rolls in a bread basket that has been lined with paper towels or a clean kitchen towel. Fold the towel over the top of the rolls to keep them warm before serving.
Serve Onion Crescent Rolls with softened butter. This recipe will make 16 rolls, which is perfect for a holiday or special dinner. I like to serve these rolls with Chicken Cordon Bleu, Christmas Sausage Chicken Pie, or even a soup, such as Broccoli Cheese Soup or Cheesy Chicken Rice Soup.
Place leftover rolls in a plastic freezer bag. Store at room temperature for 3 days or you may freeze the crescents for up to 3 months. To reheat, place the rolls on a baking sheet and warm in 350°F oven for 5 minutes.
See more Yeast Bread Recipes Here. View Holiday Dinner Ideas Here.
Onion Crescent Rolls
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
- To begin, gather your ingredients to that you have everything close at hand. Using a Chef’s knife and cutting board, mince the onion into small pieces.
Prepare the Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar. Add large eggs, beating well. Stir in the buttermilk, minced onion, kosher salt, instant yeast, and 1 cup of all-purpose flour. Mix until blended. Add enough flour to form a soft dough.
- Using a dough hook, knead the dough until smooth and elastic, about 5 minutes. Or knead by hand, if you prefer.
- Place in a greased bowl, turning once to grease top. Cover with a clean tea towel and let rise in a warm place until doubled, about 90 minutes.
Form the Crescent Rolls
- Preheat oven to 400℉. 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 oven for 8-12 minutes until lightly browned.
- Transfer crescent rolls from pans to wire racks. Serve warm. Makes 16 rolls.