The Pioneer Woman Tasty Kitchen
Profile Photo

Onion Crescent Rolls

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

16
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Here’s a fantastic recipe I recently served my family. I’ve never made crescent rolls before and was amazed at how easy they were to create. 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!

Ingredients

  • ½ cups Butter, Softened
  • ½ cups Sugar
  • 2 whole Eggs
  • 1 cup Warm Buttermilk
  • ½ cups Onions, Minced
  • ½ teaspoons Salt
  • 1 Tablespoon Instant Yeast
  • 4 cups All-purpose Flour

Preparation

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easiest No-Knead Bread in a Dutch Oven
Profile Photo by Lindsay @ My Therapist Cooks in Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


No Yeast Naan
Profile Photo by Liz Voltz in Breads
Quick and easy Naan flat bread made without yeast. Comes together...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate