Scuffles

1. 1

   Soak 1 package yeast in 1/4 cup lukewarm water for 15-20 minutes.

2. 2

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

3. 3

   eggs and the yeast mixture.

4. 4

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

5. 5

   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.

6. 6

   Makes approximately 48 scuffles.

No additional tips available.