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Elephant Ears

2 to 2 1/2 cups unsifted flour
1 1/4 cups sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup milk
1/4 cup water
1/4 cup butter
1 egg (at room temperature)
1 cup chopped pecans
melted butter

In a large bowl thoroughly mix 3/4 cup flour, 1/4 cup sugar, salt
and undissolved active dry yeast.

Combine milk, water and 1/4 cup butter in a saucepan. Heat over
low heat until liquids are warm. Gradually add to dry ingredients
and beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add egg and 1/4 cup flour, or enough flour to make
a thick batter. Beat at high speed 2 minutes, scraping bowl
occasionally. Stir in enough additional flour to make a soft dough.
Turn out onto lightly floured board; knead until smooth and elastic,
about 8 to 10 minutes. Cover; let rise in warm place, free from
draft, until doubled in bulk, about 1 hour. Punch down and let
rise an additional 30 minutes.

Combine remaining 1 cup sugar and pecans.

Punch dough down; turn out onto lightly floured board. Roll dough
to a 9X18 inch rectangle. Brush with melted butter. Sprinkle
dough with half the sugar mixture. Roll up from long side as for
jelly roll; seal edges. Cut into 1-inch slices. Roll each slice
of dough into a 4-inch circle using remaining sugar mixture in
place of flour on board, coating both top and bottom of each circle.
Place on greased baking sheets. Cover; let rise in warm place,
free from draft, until doubled in bulk, about 30 minutes. Bake in
375 degree F. oven about 10-15 minutes, or until done. Remove from
baking sheets and cool on wire racks.


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