Crescent Onion Bread Recipes

ONION CHEESE YEAST BREAD RECIPE

Steps:

• Add the yeast and ginger to the water with a teaspoon of the sugar.
• Stir together in a bowl and set aside for 5 minutes.
• Mix buttermilk, sugar, salt, baking soda in with the yeast mixture.
• Add three cups of flour and mix until smooth.
• Mix in butter, onions, and cheese until it is totally incorporated into batter.
• Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
• When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth. Or, knead with the mixer according to manufacturer's instructions.
• Place in greased bowl, turn to grease the top, cover and allow to rise for 1 -1/2 hours.
• Punch down and form into two loaves.
• Place in greased loaf pans and grease tops.
• Cover, and allow to rise for 45 minutes.
• Brush tops with egg yolk mixed with a teaspoon of water to make it glossy.
• Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
• Remove loaves from oven and allow to cool in pans for 10 minutes.
• Turn out and cool completely on a rack.
• Cover the loaves if you want soft crusts.

ONION AND GARLIC BREAD

Steps:

• Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
• Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper

ONION BREAD II

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

CRESCENT ROLL DOUGH (BREAD MACHINE)

Steps:

• In bread machine:.
• Place ingredients in bread machine in above order and choose the dough cycle.
• Divide the dough in half.
• Roll each half into a 9" round circle.
• Spread some softened butter onto each circle (if desired) and cut each circle into 8 or 12 pie-shaped wedges, depending on the size of roll you want.
• Starting with the wide end, roll up each wedge.
• Place on greased baking pan, cover with a cloth and let stand for about 2 hours until roll has doubled in size.
• Bake at 375 for 12 minutes.
• Without bread machine:.
• In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
• Mix eggs, butter and salt into yeast mixture.
• Mix in flour, 2 cups at a time.
• Cover with wax paper and let dough stand at room temperature overnight.
• In the morning, divide the dough in half.
• Roll each half into a 9" round circle.
• Spread cutter on circle and cut each round into 8 or 12 pie-shaped wedges.
• Roll up each wedge starting from wide end.
• Place on greased cookie sheets and let stand until ready to bake. Bake at 375 for 12 minutes.
• To freeze:.
• Roll up each wedge, place on a greased baking pan (cookie sheet) or on greased wax paper.
• Place pan in freezer for about an hour. When dough is frozen, put into freezer safe Ziplock bags.
• To bake, remove rolls from bag, place them on a greased baking pan to defrost and to give time to rise (about 2 hours). After dough has doubled, bake at 375 for 12 minutes.
• Preparation time does not allow the 1 1/2 hours dough cycle or 2 hours needed to rise.

FRENCH ONION BREAD

Steps:

• In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. , In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. 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 the dough down; divide into thirds. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.

CRESCENT DOUGH GARLIC BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix butter, Parmesan cheese, and garlic in a bowl.
• Open can of biscuits but do not unroll the dough. Cut dough into 12 equal pieces using a serrated knife. Place dough slices onto the prepared baking sheet and brush with garlic butter. Sprinkle each slice with Italian seasoning, pepper, and paprika.
• Bake in the preheated oven until golden brown, 16 to 20 minutes.

ONION CRESCENT ROLLS

Steps:

• In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. 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° for 9-11 minutes or until lightly browned. Remove from pans to wire racks. Melt remaining butter; brush over warm rolls.

ONION ROLLS - BREAD MACHINE RECIPE

Steps:

• Add water (yes 3/4 cup AND the 2tbs) to the bread machine followed by the lemon juice, sugar, flour, and then the yeast.
• Set bread machine to the dough setting and start the cycle.
• When cycle is done, remove dough onto a lightly floured surface and knead about 5 minutes.
• Using a floured rolling pin, roll dough out into a large rectangle.
• Sprinkle dough with about 3/4 of the onions, reserving some to sprinkle on top later.
• Starting from the side closest to you roll the dough up into a tube shape.
• Slice the dough into 1 inch slices as if you were making cinnamon rolls.
• Place each slice, on it's side, on a greased baking sheet and cover loosely with plastic wrap.
• Allow rolls to rise for about 30 mins or until doubled in size. At this time you can sprinkle the remaining diced onions on the tops of each roll.
• While rising, preheat oven to 400 degrees farenheit.
• Bake about 20-25 mins or until golden brown.
• Cool and enjoy!

SESAME-ONION CRESCENT ROLLS

Steps:

• Pour 1/4 cup warm water into small bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Whisk remaining 3/4 cup warm water, lukewarm milk, 1 egg and sugar in large bowl to blend. Stir in yeast mixture. Add 3 cups flour and stir vigorously with wooden spoon until smooth thick batter forms, about 2 minutes. Cover bowl with kitchen towel; let rest 15 minutes.
• Stir 2 tablespoons oil and salt into batter. Using wooden spoon, mix in enough flour, 1/2 cup at a time, to form firm and nearly smooth dough. Turn dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour if dough is too sticky, about 10 minutes. Form dough into ball.
• Oil large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
• Meanwhile, melt butter in heavy large skillet over medium heat. Add onions and sauté until tender and golden, about 15 minutes. Set aside.
• Punch down dough. Turn dough out onto floured work surface. Divide dough in half. Knead each half into ball. Cover loosely with plastic wrap; let rest on floured surface 10 minutes.
• Using rolling pin, roll 1 dough ball to 14-inch round. Spread half of onions over, leaving 1-inch border. Cut dough round into 8 wedges. Starting at wide end of each wedge, roll up toward point. Place rolls on ungreased heavy large baking sheet, shaping into crescents and spacing evenly. Loosely cover rolls with plastic wrap. Repeat with remaining dough ball and onions. Let rolls rise in warm draft-free area until almost doubled in volume, about 30 minutes.
• Position 1 rack in center and 1 rack in top third of oven; preheat to 375°F.
• Brush rolls with egg glaze. Sprinkle with sesame seeds. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer rolls to racks and cool. (Can be made 2 weeks ahead. Cool completely. Wrap in foil; freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.)