Frank's Recipes! Elephant Ears

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Elephant Ears

2 cups flour
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 cup butter
1 package dry yeast
1/4 cup warm water
1/2 cup milk, scalded and cooled
1 egg yolk
2 tablespoons soft butter
1 1/2 sugar -- up to 2
melted butter
3 1/2 teaspoons cinnamon
chopped nuts

Serving Size : 20

Mix flour, 1 1/2 tablespoons sugar and salt; cut in butter as for pastry. Soften yeast in water. 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 on a lightly floured board, punch down, cover with a cloth and allow to rest 10 minutes. Roll into a rectangle, 10x18 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 the 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 or aluminum foil.

Place slices, one at a time, on sugar mixture; roll into 5-inch rounds. Sprinkle nuts on top and press gently. Then place on ungreased cookie sheets, brush with melted butter and sprinkle with about 1 teaspoon sugar-cinnamon mixture. Bake immediately in a preheated 400 degree oven about 12 minutes. Cool on wire racks.

Yield: 1 1/2 dozen.