Onion Crescent Rolls

In a large mixing bowl, cream butter and sugar. Add eggs, beating well. Add buttermilk to butter mixture along with onion, salt, yeast, and 1 cup of 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 and let rise in a warm place until doubled, about 90 minutes.

Punch down dough, and turn onto a lightly floured surface. Divide into 2 pieces and form a ball. Roll each ball into a 15-inch circle. Cut each circle into 8 wedges. Roll up each wedge from wide end and place point side down on parchment-lined baking sheet. Curve ends down to form crescent. Cover and let rise in a warm place until doubled, about 40 minutes.

Bake at 400ºF for 8–10 minutes until lightly browned. Remove from pans to wire racks.

Makes 16 rolls.