Sugar Crisp Rolls(Elephant Ears) - cooking recipe

Ingredients

1/4 c. milk, scalded
1/4 c. sugar
1/2 tsp. salt
1/4 c. margarine
1 pkg. active dry yeast
1/4 c. warm water
1 beaten egg
1 c. flour
1 c. sugar
1 c. chopped pecans

Preparation

Scald 1/4 cup milk.
Add 1/4 cup sugar, salt and margarine. Cool to lukewarm.
Dissolve 1 package active dry east in 1/4 cup warm water.
Add milk mixture, egg, 1 cup flour and beat until smooth.
Add about 1 1/4 cups flour to make a soft dough.
Knead until smooth and elastic.
Place in greased bowl, turning to grease top; cover and let rise until doubled, about 1 hour.
Punch down, let rise again about 1/2 hour.
Roll out to a 9 x 18-inch oblong.
Brush with melted margarine.