Betty Crocker Classic Golden Crescents

Posted on Saturday, November 29, 2025

As I kid I ate these rolls with great zeal; my aunt made these for us at Thanksgiving and Christmas and the recipe came straight out of the old-school three-ring binder Betty Crocker cookbook.
This makes a sweet roll but the consistency is dense compared to store-bought.
Also these reheat well, which is good because they are much better hot.

Ingredients

• 2 packages active dry yeast (4.5 Tsp)
• 1 cup warm water (105 to 115) OR / 1 cup milk.
• ½ cup sugar
• 1 teaspoon salt
• 2 eggs
• ½ cup shortening (cubed soft butter)
• 4 cups all-purpose flour
• Soft butter or margarine (to brush before baking)

Directions

• Dissolve yeast in warm milk. Stir in sugar, salt, eggs, shortening and 2 cups of the flour. Beat until smooth. Mix in remaining flour until smooth.
• Scrape dough from side of bowl. Cover; let rise in warm place until double, about 1½ hours.
• Divide dough in half; roll each half into 12-inch circle. Spread with butter; cut into 16 wedges.
• Roll up each wedge, beginning at rounded edge.
• Place rolls, with point under, on greased baking sheet. Cover; let rise until double, about 1 hour.
• Heat oven to 375°. Bake 12 to 15 minutes or until golden brown. Brush rolls with butter. Makes 32 rolls. Tips:
• Softening and cutting the butter is important. You want the mix process to be as fast as possible for softer rolls.
• Longer rise is better
• When rolling pull out the bottom corners of the triangle and keep stretching out the dough as you roll up. This will help the crescent shape.
• And/or vertically slit the center bottom of the dough triangle maybe 1/2 an inch. This will allegedly help the crescent shape.