1 pkg. yeast
1/4 c. warm water
4 c. flour
1 tsp. salt
1/4 c. sugar
2 sticks butter
2 eggs, beaten
1 c. scalded milk, cooled
2 tsp. lemon juice

Dissolve yeast in warm water. In large bowl combine flour, salt, sugar and butter. Cut with pastry blender. Add eggs, yeast mixture, milk and lemon juice. Mix until smooth. Cover, refrigerate up to 2 days. Ready in 3 or 4 hours. Divide the dough in half, roll into an 18 x 6 inch rectangle. Mix 1 cup sugar and 1 heaping tablespoon cinnamon. Sprinkle on dough and roll up. Cut in 1 inch slices. To make Crispies, simply mix more sugar and cinnamon and sprinkle board generously. Roll each slice paper thin. Use plenty of sugar. Bake on greased cookie sheet at 375 degrees until light brown.