Ingredients
1/2 cup warm milk (110° to 115°)1/4 cup warm water (110° to 115°)1 package (1/4 ounce) active dry yeast2 cups all-purpose flour4-1/2 teaspoons sugar1/2 teaspoon salt1/2 cup cold butter1 egg yolk, beatenFILLING/TOPPING:6 tablespoons butter, melted, divided2 cups sugar3-1/2 teaspoons ground cinnamon1/2 cup finely chopped pecans
Preparation
In a large bowl, combine milk, water and yeast; set aside. In another large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg to yeast mixture; beat into dry ingredients until blended. Cover and refrigerate at least 2 hours.
Preheat oven to 375°. Punch dough down; turn onto a lightly floured surface. Knead 8-10 times. Cover and let rest for 10 minutes. Roll into an 18x10-in. rectangle. Brush with 2 tablespoons butter. Combine sugar and cinnamon; sprinkle 1 cup over dough. Beginning with a long side, roll up jelly-roll style pinch edges to seal. Cut into 1-in. slices.
For each elephant ear, sprinkle a small amount of the remaining cinnamon-sugar on a piece of waxed paper. Place a slice of dough on cinnamon-sugar; roll into a 5-in. circle.
Place sugared side down on an ungreased baking sheet. Brush with some of the remaining butter; sprinkle with pecans and cinnamon-sugar. Bake 9-11 minutes or until golden brown.
