Beaver Tails

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Makes

8 to 8 servings

It's so hard to get fresh beaver tails these days. I suggest you make your own.

Ingredients

Punch down the defrosted bread dough, and cut (or pinch) it into 8 or 10 chunks. Now, on a well-floured surface, roll each chunk of dough out into a long, flat, well, beaver-tail shape – about 2 x 6 in. (5 x 15 cm), as thin as possible. Of course, your young helper may have her own concept of how exactly a beaver tail should look, and it may differ significantly from the above description. So be it.
Arrange the beaver tails on a well-greased cookie sheet and brush generously with melted butter. Let rise for about 15 minutes.
In a small bowl, mix together the cinnamon and the sugar. Sprinkle beaver tails very liberally with the cinnamon-sugar mixture and bake at 425°F (220°C) for 10 to 12 minutes, until lightly browned on the bottom and bubbling on top.
Remove from the cookie sheet and serve while still warm. Although they’re pretty good cold, too.

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