When I was a little girl, my mother always had these waiting for me when I'd come home from school. Now she has them on hand for her grandchildren as well! Whenever I taste one of these treats, I am reminded of home.
Recommended: 39 Healthy Snacks That Make Kids Happy
VERIFIED BY Taste of Home Test Kitchen
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup butter or margarine
- 1/2 cup warm milk (110° to 115°)
- 1 egg
- 2 tablespoons butter or margarine, softened
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1-1/2 cups sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts, optional
- Dissolve yeast in water. In a large mixing bowl, combine flour, sugar and salt. Cut butter into flour mixture as for pastry. Beat milk, egg and yeast mixture until smooth. Stir into the flour mixture and shape into a ball. Place in a greased bowl; cover and chill for at least 2 hours.
- Turn out onto a floured board; punch dough down. Cover with a towel and allow to rest 10 minutes. Roll into a 18-in. x 10-in. rectangle. Spread with softened butter. Combine remaining filling ingredients and sprinkle over butter. Starting with the long side, roll up dough jelly-roll style and pinch the edges to seal. Cut into 1-in. slices. Mix the topping ingredients and sprinkle a portion of the mixture on waxed paper. Place one slice of dough on top of the mixture and roll to a 5-in. circle, turning to coat both sides. Place on greased baking sheets. Repeat until all the circles are rolled and coated. Sprinkle tops of ears with leftover topping, if desired. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks. Yield: 1-1/2 dozen.
Originally published as Elephant Ears in Country Extra March 1991, p47