Elephant Ears - cooking recipe

Ingredients

1 pkg. dry yeast
1/4 c. warm water
2 c. all-purpose flour
1 1/2 Tbsp. sugar
1/2 tsp. salt
1 c. butter
1/2 c. milk, scalded
1 egg yolk
2 Tbsp. butter, melted
2 c. sugar
1 Tbsp. + 1/2 tsp. cinnamon
1/4 c. butter, melted
1/2 c. chopped pecans or walnuts

Preparation

Dissolve yeast in 1/4 cup warm water; let stand 5 minutes. Combine flour, 1 1/2 tablespoons sugar and salt in
a large bowl. Cut 1 cup butter into flour mixture with a pastry blender until a coarse meal.
Combine milk, egg yolk and yeast mixture; add to flour mixture.
Chill 2 hours.
Turn dough onto a floured surface; knead 1 to 2 minutes.
Cover and let rest 10 minutes.
Roll dough into an 18 x 10-inch rectangle on a lightly floured surface; brush with 2 tablespoons melted butter.
Combine 2 cups sugar and cinnamon; sprinkle 1 cup of mixture over dough.
Roll up jelly roll fashion, starting at long side; pinch long edge (do not seal ends).
Place roll, seam side down, and cut into 18 (1-inch) slices.
Sprinkle a portion of remaining cinnamon-sugar mixture lightly over waxed paper.
Roll each slice out to 1/8-inch thickness, turning over once.
Carefully transfer slices to an ungreased baking sheet.
Spread each pastry with remaining melted butter; sprinkle with remaining cinnamon-sugar mixture and pecans. Bake at 400\u00b0 for 10 minutes or until lightly browned.
Cool on wire racks.