1/2 cup butter, softened
1/2 cup sugar
1 package active dry yeast
1 cup warm buttermilk
1/2 cup onions, minced
1/2 teaspoon salt
3 1/2 -4 cups flour
In a large mixing bowl, cream together butter and sugar. Add eggs, beating well. Dissolve yeast in warm buttermilk. Add to butter mixture along with onion, salt, 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 two pieces and form a ball. Roll each ball into a 15" 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 400 degrees for 8-10 minutes until lightly browned. Remove from pans to wire racks. Makes 16 rolls.
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