Elephant Ears

Dissolve yeast in 1/4 cup warm water; let stand 5 minutes. Combine flour, 1 1/2 tablespoons sugar and salt in a large bowl. Cut 1 cup butter into flour mixture with a pastry blender until a coarse meal.

Combine milk, egg yolk and yeast mixture; add to flour mixture.

Chill 2 hours.

Turn dough onto a floured surface; knead 1 to 2 minutes.

Cover and let rest 10 minutes.

Roll dough into an 18 x 10-inch rectangle on a lightly floured surface; brush with 2 tablespoons melted butter.

Combine 2 cups sugar and cinnamon; sprinkle 1 cup of mixture over dough.

Roll up jelly roll fashion, starting at long side; pinch long edge (do not seal ends).

Place roll, seam side down, and cut into 18 (1-inch) slices.

Sprinkle a portion of remaining cinnamon-sugar mixture lightly over waxed paper.

Roll each slice out to 1/8-inch thickness, turning over once.

Carefully transfer slices to an ungreased baking sheet.

Spread each pastry with remaining melted butter; sprinkle with remaining cinnamon-sugar mixture and pecans. Bake at 400° for 10 minutes or until lightly browned.

Cool on wire racks.