Lightly spoon flour into measuring cup; level off.
In large bowl, combine 1 cup flour, 2
tablespoons sugar, salt and yeast; blend well.
In small saucepan, heat water and ½ cup margarine until very warm (120-130ºF).
Add warm liquid and egg to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in 1 – 1 ½ cups flour to make a stiff dough.
Cover tightly; chill 2 hours or until dough is easy to handle.
Turn dough onto lightly floured surface.
Roll to 18 x 10-inch rectangle; spread with 2 tablespoons margarine.
Combine 1 ½ cups sugar and cinnamon.
Sprinkle ½ cup of mixture over dough.
Starting with 18-inch side, roll up tightly, pressing edges to seal.
Cut into 18 1-inch slices.
On cookie sheet or large sheet of foil, spread remaining sugar-cinnamon mixture.
Place slices, one at a time, on mixture; roll each to 5-inch circle, turning once.
Place crispies on ungreased cookie sheets.
Sprinkle each with 1 teaspoon nuts, if desired; press in gently.
Heat oven to 400º.
Bake 10-12 minutes or until golden brown.
Remove from cookie sheets immediately; cool completely.
Makes 18 crispies.
If crispier product is desired, place crispies on greased cookie sheets.
