Elephant Ears

• 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

1. Dissolve yeast in 1/4 cup warm water; let stand 5 minutes. Combine flour, 1 1/2 tablespoons sugar and salt in
2. a large bowl. Cut 1 cup butter into flour mixture with a pastry blender until a coarse meal.
3. Combine milk, egg yolk and yeast mixture; add to flour mixture.
4. Chill 2 hours.
5. Turn dough onto a floured surface; knead 1 to 2 minutes.
6. Cover and let rest 10 minutes.
7. Roll dough into an 18 x 10-inch rectangle on a lightly floured surface; brush with 2 tablespoons melted butter.
8. Combine 2 cups sugar and cinnamon; sprinkle 1 cup of mixture over dough.
9. Roll up jelly roll fashion, starting at long side; pinch long edge (do not seal ends).
10. Place roll, seam side down, and cut into 18 (1-inch) slices.
11. Sprinkle a portion of remaining cinnamon-sugar mixture lightly over waxed paper.
12. Roll each slice out to 1/8-inch thickness, turning over once.
13. Carefully transfer slices to an ungreased baking sheet.
14. Spread each pastry with remaining melted butter; sprinkle with remaining cinnamon-sugar mixture and pecans. Bake at 400u0b0 for 10 minutes or until lightly browned.
15. Cool on wire racks.

yeast, warm water, flour, sugar, salt, butter, milk, egg yolk, butter, sugar, butter, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=364364 (may not work)