Onion Crescent Rolls

Soft, buttery Onion Crescent Rolls are a nice complement to any supper. They fill your home with that wonderful bread-baking aroma. They're easy to make, too. You can even serve them for special occasions like Easter and Christmas.

Yield

2 dozen

Ingredients

10 tablespoons butter, room temperature and divided
1/2 cup granulated (white) sugar
2 large eggs
1 (.25 ounce) package active dry yeast
1 cup warm milk (110°F to 115°F/43°C to 46°C)
1 cup diced onion
1/2 teaspoon salt
3 1/2 cups all-purpose flour

Directions

In a large mixing 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.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 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.

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. Roll up wedges from the wide end and place point side down 2 inch apart on greased baking sheets. Curve ends down to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes.

Preheat oven to 400°F (204°C). Bake for 9 to 11 minutes or until lightly browned. Remove from pans to wire cooling racks. Melt remaining butter; brush over warm rolls.