Crescent Onion Bread Recipes

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.

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.

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.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef, mushrooms, and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix in tomato sauce, salt, and pepper. Spread into an ungreased 8x12-inch baking dish and sprinkle with Cheddar cheese.
• Separate crescent dough into 8 triangles. Mix basil and oregano into sour cream. Spread 1 teaspoon of the sour cream mixture onto each triangle. Roll up into a crescent roll, starting at the wide end. Arrange rolls on top of meat mixture in the dish.
• Bake in the preheated oven until rolls are golden brown, 25 to 30 minutes.

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.)

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.