Description

These are great dinner rolls, good for steaks or as a side. Learned at a dutch oven cookoff.

Ingredients

1/2 Cup Butter (softened)
2 Tbsp Butter (softened)
1/2 Cup Sugar
2 Eggs
1 Package Active Dry Yeast (1/4 ounce) or (1 1/2 tsp)
1 Cup Milk (warmed 110 to 115 degrees)
1 Cup Diced Green Onions
1/2 tsp Salt
3 1/2 to 4 1/2 Cups Flour

Directions

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 soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place until dough doubles, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12 inch circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 inches apart on pan. Curve edges down to form crescents. Cover and let rise in a warm place until it doubles, about 30 minutes. Bake at 400 degrees for 9-11 minutes or until lightly browned. Brush warm rolls with remaining butter.