CINAMMON SCUFFLES

INGREDIENTS

• 1 tbsp. yeast
• 1/4 c. warm water
• 3 c. flour
• 1/2 tsp. salt
• 3 tbsp. sugar
• 1 c. soft margarine or butter
• 1/2 c. milk
• 2 eggs, well beaten
• 3/4 c. sugar
• 2 tsp. cinnamon

DIRECTIONS

1. Dissolve yeast in warm water; let stand for 10 minutes.
2. Mix flour, salt, sugar and margarine as for pie crust. Add milk, eggs and yeast. Mix well.
3. Knead until a soft dough. Put in a bowl; cover and refrigerate overnight. The dough is soft and must be well chilled.
4. Divide into 6 parts. use 1 part and keep the rest refrigerated.
5. Roll dough with cinnamon and sugar in circle to 1/8 inch thickness. Cut each circle into 12 wedges.
6. Roll each wedge from wide to narrow end. Place on lightly greased pan and bake at 350 degrees F. for 12 to 15 minutes.

Freeze well.

YIELD: Six dozen.