Elephant Ears - cooking recipe

Ingredients

1 pkg. dry yeast
1/4 c. lukewarm water
2 c. sifted flour
1 1/2 Tbsp. sugar
1/2 tsp. salt
1/2 c. soft butter
1 egg yolk
1/2 c. scalded, cooled milk
2 Tbsp. butter
1 1/2 c. sugar
3 1/2 tsp. cinnamon
1 c. chopped pecans
1/3 c. melted butter

Preparation

Dissolve yeast in lukewarm water and set aside.
Mix together flour, sugar and salt.
Cut in butter.
Combine egg, milk and yeast.
Add to dough, mixing well.
Cover and chill at least 2 hours.
Turn dough onto lightly floured board.
Punch down.
Cover with a towel.
Let rest 10 minutes.
Roll to a 10 x 18-inch rectangle.
Spread with 2 tablespoons butter.
Combine sugar and cinnamon.
Sprinkle 1/2 cup over dough.
Roll up as a jelly roll. Seal edges and cut in 1-inch slices.
Dip slices, one at a time, in remaining cinnamon sugar mixture.
Roll out into 18 (5-inch) rounds.
Sprinkle with a few nuts, pressing in gently.
Place on ungreased cookie sheets, brush with butter and sprinkle each with 1 teaspoon of cinnamon sugar mix.
Bake at 400\u00b0 for 12 minutes. Cool on wire racks.
Makes 18.