Onion Crescent Rolls

SUBMITTED BY: Mary Maxeiner

"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.'"

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PREP TIME	30 Min
COOK TIME	10 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

10 tablespoons butter, softened and divided
1/2 cup sugar
2 eggs
1 (.25 ounce) package active dry yeast
1 cup warm milk (110 to 115 degrees F)
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 6-8 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-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 crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 400 degrees F for 9-11 minutes or until lightly browned. Remove from pans to wire racks. Melt remaining butter; brush over warm rolls.