Onion Crescent Rolls Recipes

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EASY ONION CRESCENT ROLLS



Easy Onion Crescent Rolls image

Here's a deliciously easy way to dress up a tube of crescent roll dough. These golden bites are one of our favorite recipes-and they're a nice addition to any buffet. We like them so much, I usually triple the recipe. -Barbara Nowakowski, North Tonawanda, New York

Provided by Taste of Home

Time 20m

Yield 8 servings.

Number Of Ingredients 4

1 tube (8 ounces) refrigerated crescent rolls
1-1/3 cups french-fried onions, divided
1 large egg
1 tablespoon water

Steps:

  • Unroll crescent dough and separate into triangles. Sprinkle each with about 2 tablespoons onions. Roll up each from the wide end; place on an ungreased foil-lined baking sheet. Curve ends down to form crescents., Beat the egg and water; brush over dough. Sprinkle with remaining onions. Bake at 400° until golden brown, 10-12 minutes. Serve warm.

Nutrition Facts : Calories 181 calories, Fat 11g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 311mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

ONION CRESCENT ROLLS



Onion Crescent Rolls image

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."

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

1/2 cup plus 2 tablespoons butter, softened, divided
1/2 cup sugar
2 eggs
1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1 cup chopped onion
1/2 teaspoon salt
3-1/2 to 4-1/2 cups all-purpose flour

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.

Nutrition Facts : Calories 140 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 108mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

ONION CRESCENT ROLLS



Onion Crescent Rolls image

I love those canned french fried onions. Do you? Now you can dress up those little crescent rolls with these onions. They sure are good and very easy to make. I got this out of A Taste of Home book.

Provided by Mimi in Maine

Categories     Breads

Time 20m

Yield 8 rolls

Number Of Ingredients 4

1 (8 ounce) package refrigerated crescent dinner rolls
1 1/3 cups French-fried onions (divided)
1 egg
1 tablespoon water

Steps:

  • Unroll the crescent roll dough and separate into triangles.
  • Sprinkle each with about 2 tablespoons of the onions.
  • Roll up each one from the wide end and place on ungreased foil-lined sheet.
  • Curve ends downward to make a crescent.
  • Beat the egg and water together and brush over dough.
  • Sprinkle with remaining onions.
  • Bake at 400 degrees for 10-12 minutes or till golden.
  • Serve warm.

CHEESY SKILLET CRESCENT ROLLS WITH CARAMELIZED ONIONS



Cheesy Skillet Crescent Rolls with Caramelized Onions image

Cast iron gets screaming hot, so it's perfect for giving rolls a beautiful crust.

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 45m

Yield 16 crescent rolls

Number Of Ingredients 7

4 tablespoons salted butter
2 small onions, thinly sliced
1 teaspoon fresh thyme, chopped
Kosher salt and freshly ground pepper
1 tablespoon apple cider vinegar
2 8-ounce tubes refrigerated crescent roll dough, separated into 16 triangles
4 ounces Swiss cheese, shredded

Steps:

  • Preheat the oven to 375˚ F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Add the onions, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very soft and a deep golden brown, 10 to 15 minutes. Stir in the vinegar and cook, scraping up any browned bits, until evaporated, 1 to 2 minutes. Use a slotted spoon to remove the onions to a paper towel-lined plate and wipe the skillet clean.
  • On the wide end of each dough triangle, spoon a scant tablespoonful of caramelized onions and sprinkle with about 1 tablespoon Swiss cheese. Starting at the wide end, gently roll up the dough around the filling; place in the skillet. There will be some space between each roll, but the rolls will puff up and come together when baked.
  • Transfer the skillet to the oven and bake until the rolls are golden and puffy, 25 to 30 minutes. Let cool slightly before serving.

SESAME-ONION CRESCENT ROLLS



Sesame-Onion Crescent Rolls image

Provided by Ken Haedrich

Categories     Bread     Onion     Bake     Christmas     Thanksgiving     Bon Appétit

Yield makes 16 rolls

Number Of Ingredients 12

1 cup warm water (105°F to 115°F)
1 envelope dry yeast
1 cup lukewarm milk
1 large egg
1 tablespoon sugar
5 cups (about) unbleached all purpose flour
2 tablespoons olive oil
2 1/2 teaspoons salt
3 tablespoons unsalted butter
3 cups finely chopped onions (about 2 medium)
1 large egg beaten with 1 tablespoon whole milk (for glaze)
2 tablespoons sesame seeds

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.)

COLLEEN'S POTATO CRESCENT ROLLS



Colleen's Potato Crescent Rolls image

Between family, friends and co-workers, I get requests for these rolls about every weekend. They have a terrific flavor! Mix garlic or cinnamon into the butter topping for more variety.

Provided by Colleen Wollenberg

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 9h40m

Yield 32

Number Of Ingredients 9

2 potatoes, peeled and cut into 1 inch cubes
1 (.25 ounce) package active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
⅔ cup white sugar
⅔ cup shortening
2 eggs
1 ½ teaspoons salt
6 ½ cups all-purpose flour
¼ cup butter, melted

Steps:

  • Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
  • Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for 15 to 20 minutes, or until golden brown.

Nutrition Facts : Calories 174.4 calories, Carbohydrate 26 g, Cholesterol 15.4 mg, Fat 6.3 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 125.1 mg, Sugar 4.4 g

ONION CRESCENT ROLLS



Onion Crescent Rolls image

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.'

Provided by Allrecipes Member

Time 40m

Yield 24

Number Of Ingredients 8

10 tablespoons butter, softened and divided
½ cup sugar
2 large eggs eggs
1 (.25 ounce) package active dry yeast
1 cup warm milk (110 to 115 degrees F)
1 cup diced onion
½ teaspoon salt
3 ½ cups all-purpose flour

Steps:

  • 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.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 19.3 g, Cholesterol 29 mg, Fat 5.6 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 3.3 g, Sodium 85.4 mg, Sugar 5 g

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