Dissolve yeast in warm water and set aside.

In a large mixing bowl, beat butter until creamy.

Gradually add flour.

Add yeast mixture and blend well.

Refrigerate dough until well chilled.

Spread sugar out on a large piece of waxed paper.

Roll walnut-sized balls of dough into the sugar, pressing flat until dough is thin, about the size of a doughnut.

Keep flipping dough and pressing into sugar during this stage.

Place on ungreased baking sheets.

Bake at 375 degrees for 10-15 minutes, until very lightly browned around the edges.

Cool on racks.