Sesame-Onion Crescent Rolls
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
46
Spice
39
Sweetness
57
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Milk (lukewarm)1 large
Egg1 tbsp
Sugar2 tbsps
Olive Oil2.5 tsps
Salt3 tbsps
Unsalted Butter2 tbsps
Sesame SeedDirections:
1
Divide dough in half
2
Turn dough out onto floured work surface
3
Add onions and sauté until tender and golden, about 15 minutes
4
Set aside
5
Pour 1/4 cup warm water into small bowl
6
Sprinkle yeast over; stir to blend
7
Let stand until yeast dissolves, about 10 minutes
8
Whisk remaining 3/4 cup warm water, lukewarm milk, 1 egg and sugar in large bowl to blend
9
Stir in yeast mixture
10
Add 3 cups flour and stir vigorously with wooden spoon until smooth thick batter forms, about 2 minutes
11
Cover bowl with kitchen towel; let rest 15 minutes
12
Stir 2 tablespoons oil and salt into batter
13
Using wooden spoon, mix in enough flour, 1/2 cup at a time, to form firm and nearly smooth dough
14
Turn dough out onto floured work surface
15
Knead until dough is smooth and elastic, adding more flour if dough is too sticky, about 10 minutes
16
Form dough into ball
17
Oil large bowl
18
Place dough in bowl; turn to coat with oil
19
Cover bowl with plastic wrap, then towel
20
Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes
21
Meanwhile, melt butter in heavy large skillet over medium heat
22
Add onions and sauté until tender and golden, about 15 minutes
23
Set aside
24
Punch down dough
25
Turn dough out onto floured work surface
26
Divide dough in half
27
Knead each half into ball
28
Cover loosely with plastic wrap; let rest on floured surface 10 minutes
29
Using rolling pin, roll 1 dough ball to 14-inch round
30
Spread half of onions over, leaving 1-inch border
31
Cut dough round into 8 wedges
32
Starting at wide end of each wedge, roll up toward point
33
Place rolls on ungreased heavy large baking sheet, shaping into crescents and spacing evenly
34
Loosely cover rolls with plastic wrap
35
Repeat with remaining dough ball and onions
36
Let rolls rise in warm draft-free area until almost doubled in volume, about 30 minutes
37
Position 1 rack in center and 1 rack in top third of oven; preheat to 375°F
38
Brush rolls with egg glaze
39
Sprinkle with sesame seeds
40
Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 25 minutes
41
Transfer rolls to racks and cool
42
(Can be made 2 weeks ahead
43
Cool completely
44
Wrap in foil; freeze
45
If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes
46
) Pour 1/4 cup warm water into small bowl
47
Sprinkle yeast over; stir to blend
48
Let stand until yeast dissolves, about 10 minutes
49
Whisk remaining 3/4 cup warm water, lukewarm milk, 1 egg and sugar in large bowl to blend
50
Stir in yeast mixture
51
Add 3 cups flour and stir vigorously with wooden spoon until smooth thick batter forms, about 2 minutes
52
Cover bowl with kitchen towel; let rest 15 minutes
53
Stir 2 tablespoons oil and salt into batter
54
Using wooden spoon, mix in enough flour, 1/2 cup at a time, to form firm and nearly smooth dough
55
Turn dough out onto floured work surface
56
Knead until dough is smooth and elastic, adding more flour if dough is too sticky, about 10 minutes
57
Form dough into ball
58
Oil large bowl
59
Place dough in bowl; turn to coat with oil
60
Cover bowl with plastic wrap, then towel
61
Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes
62
Meanwhile, melt butter in heavy large skillet over medium heat
63
Punch down dough
64
Knead each half into ball
65
Cover loosely with plastic wrap; let rest on floured surface 10 minutes
66
Using rolling pin, roll 1 dough ball to 14-inch round
67
Spread half of onions over, leaving 1-inch border
68
Cut dough round into 8 wedges
69
Starting at wide end of each wedge, roll up toward point
70
Place rolls on ungreased heavy large baking sheet, shaping into crescents and spacing evenly
71
Loosely cover rolls with plastic wrap
72
Repeat with remaining dough ball and onions
73
Let rolls rise in warm draft-free area until almost doubled in volume, about 30 minutes
74
Position 1 rack in center and 1 rack in top third of oven; preheat to 375°F
75
Brush rolls with egg glaze
76
Sprinkle with sesame seeds
77
Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 25 minutes
78
Transfer rolls to racks and cool
79
(Can be made 2 weeks ahead
80
Cool completely
81
Wrap in foil; freeze
82
If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes)