Ingredients
makes 16 rolls
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, melt butter in heavy large skillet over medium heat. Add onions and sauté until tender and golden, about 15 minutes. Set aside.
Step 5
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.
Step 6
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.
Step 7
Position 1 rack in center and 1 rack in top third of oven; preheat to 375°F.
Step 8
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.)
Leave a Review
Reviews (8)
Back to TopGood rolls with great flavour. I had no problem making the dough as instructed. I suspect those who found the dough too wet either are working in humid surroundings or weren't patient enough with kneading. While these rolls aren't show-stoppers, they are so completely head and shoulders above the Pilsbury shortcut suggested by a couple of reviewers. Taste-wise, there'd be absolutely no comparison beween these homemade rolls and a substitute made with packaged dough full of sugar and chemicals.
greginto
Toronto
1/14/2010
These have become a Thanksgiving tradition at my house. I love the entire process of making these and they are a definite hit every time they are made. There are rarely enough left over but they are fabulous with leftover turkey and cranberry sauce!
copperkarma
Springdale, Utah
11/24/2008
I tend to agree with the previous reviewer - they were good but not great. And for the amount of time and effort, definitely not worth it. I'd go with the previous suggestions and use the Pillsbury crescent rolls. I also thought the dough was very wet and sticky but only had to use about 1/2 cup more flour. It was still slightly sticky after the 1st kneading but didn't add more flour as I didn't want dried out rolls.
BuCook
Malibu, CA
11/23/2007
This recipe is the textbook definition of "eh". Not great, but not bad and the cutting instructions are just bizarre and not based in any reality that I know. They weren't bad, but they weren't worth the effort. If I were to do this again, I'd get some storebought crescent roll dough and just make the filling.
Anonymous
Austin, Texas
11/21/2004
Pilsbury crescent rolls make this recipie 10x easier. I just fill the rolls with anything I want and voilla! Makes a great appetizer or soup bread.
Terri
Virginia
10/29/2002
Is the flour amount in this recipe correct? The dough was so wet and unmanageable that I ended up using at least 2 cups more during the first kneading. They were beautiful looking and tasting though.
Anonymous
Hong Kong
5/27/2002
I've made this recipe as written many many times. The finished rolls look beautiful and taste delicious. Although they are a favorite side dish for any occaision, I prefer to make the whole batch just for my husband and me. It's the only way we both get to eat enough of them.
Kristen
Anchorage, AK
3/17/2002
Do yourself a favour, buy Pilsbury Crescent dough mix and you can whip up this appetizer in minutes! I cut each triangle into 2 so the recipe made 16 mini appetizers. I've made them for a few parties and my very gourmet guests loved them. I also added some herbs to them.
Anonymous
Toronto, Canada
7/7/2000
