1 pkg. yeast
1/4 c. warm water
2 c. flour
1 1/2 tbsp. sugar
1/2 tsp. salt
1 c. butter
1/2 c. milk, scalded
1 egg yolk, beaten
3 tbsp. butter, melted
2 c. sugar
1 tbsp. + 1/2 tsp. cinnamon
1/2 c. nuts, chopped fine

Dissolve yeast in 1/4 cup warm water. Combine flour, 1 1/2 tablespoons sugar and salt. Cut 1 cup butter into flour mixture. Combine milk, egg yolk and yeast mixture and add to flour mixture. Chill for 2 hours.

Turn out on floured board and knead. Cover and let rest 10 minutes.

Roll out to 1/4" thick and brush with 3 tablespoons melted butter. Combine 2 cups sugar and cinnamon. Sprinkle 1 cup over dough. Roll up jelly roll fashion. Cut into 1" slices.

Roll each piece on sugared surface to 1/8" thick. Transfer to ungreased cookie sheet and sprinkle with chopped pecans. Bake for 15 minutes at 350 degrees. Makes approximately 2 dozen elephant ears.