Elephant Ears

• 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

1. Soften yeast in water.
2. Mix flour, 1 1/2 tablespoons sugar and salt; cut in butter.
3. Combine milk, egg yolk and softened yeast. Add to flour mixture and mix well.
4. Chill, covered, until firm enough to handle (at least 2 hours).
5. Turn dough onto a lightly floured board.
6. Punch down.
7. Cover with a cloth and allow to rest 10 minutes.
8. Roll into a rectangle (10 x 18-inches) and spread with soft butter.
9. Mix 1/2 cup sugar and 2 teaspoons cinnamon and sprinkle evenly over dough.
10. Roll as for jelly roll, sealing edge. The roll should be 18 inches long.
11. Cut into 1-inch slices.
12. Mix remaining sugar and cinnamon on a large square of waxed paper. Place slices, one at a time on sugar mixture.
13. Roll into 5-inch rounds.
14. Sprinkle nuts on top and press gently.
15. Place on ungreased cookie sheets.
16. Brush with melted butter and sprinkle with about 2 teaspoons sugar-cinnamon mixture.
17. Bake immediately in 400u0b0 oven for about 12 minutes.
18. Cool on wire rack.
19. Yield:
20. 18.

yeast, water, flour, sugar, salt, butter, milk, egg yolk, butter, sugar, cinnamon, nuts, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440235 (may not work)