Scuffles

Soak 1 package yeast in ¼ cup lukewarm water for 15-20 minutes.

Mix flour, 3 Tablespoons sugar, salt and butter or margarine as you would for a pie crust then add the
eggs and the yeast mixture.

Knead dough until soft. Place in a bowl, cover and let stand in fridge over night.

Next day, divide dough into six parts. Roll dough (1 portion at a time) as you would for a pie crust. Cut dough in wedges as you would for a pie and roll from wide to narrow end then roll the ‘crescents’ in a mixture of cinnamon and remaining sugar (1 cup). Pinch the point underneath. Put on baking sheet and bake at 350F for 15 minutes.

Makes approximately 48 scuffles.