Elephant Ears - cooking recipe

Ingredients

1 pkg. yeast
1/4 c. lukewarm water
2 c. flour
1 1/2 Tbsp. sugar
1/2 tsp. salt
1/2 c. butter
1/2 c. milk, scalded and cooled
1 egg yolk
2 Tbsp. soft butter
2 1/2 c. sugar
3 1/2 tsp. cinnamon
chopped nuts (optional)
melted butter

Preparation

Soften yeast in water.
Mix flour, 1 1/2 tablespoons sugar and salt; cut in butter.
Combine milk, egg yolk and softened yeast. Add to flour mixture and mix well.
Chill, covered, until firm enough to handle (at least 2 hours).
Turn dough onto a lightly floured board.
Punch down.
Cover with a cloth and allow to rest 10 minutes.
Roll into a rectangle (10 x 18-inches) and spread with soft butter.
Mix 1/2 cup sugar and 2 teaspoons cinnamon and sprinkle evenly over dough.
Roll as for jelly roll, sealing edge. The roll should be 18 inches long.
Cut into 1-inch slices.
Mix remaining sugar and cinnamon on a large square of waxed paper. Place slices, one at a time on sugar mixture.
Roll into 5-inch rounds.
Sprinkle nuts on top and press gently.
Place on ungreased cookie sheets.
Brush with melted butter and sprinkle with about 2 teaspoons sugar-cinnamon mixture.
Bake immediately in 400\u00b0 oven for about 12 minutes.
Cool on wire rack.
Yield:
18.