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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

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.


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