Elephant Ears

1. In a small bowl, add yeast to warm water and let rest 5 minutes. In a large bowl, whisk together flour, sugar and salt. Cut in ¾ cup cold butter with a pastry cutter until crumbly and pieces are no bigger than tiny peas.
2. In a separate bowl, combine egg and egg white and beat together slightly. With a fork, stir milk, eggs, vanilla and yeast mixture into flour mixture until all flour is incorporated.
3. Cover with towel and set aside in a warm place to rise for 1 ½ to 2 hours. It will only rise slightly.
4. While dough rises, mix 1 ½ cups sugar and cinnamon together in a medium bowl. Set aside. Thoroughly grease 3 baking sheets with butter and set aside.
5. Heat oven to 400 degrees. Divide dough equally into 16 to 18 pieces and roll each piece in cinnamon-sugar mixture. Pour some cinnamon-sugar mixture on a clean surface and pat/stretch each ball into a 5-inch irregular circle. Place 5 or 6 ears on greased baking sheet. Bake 8 to 10 minutes or until light golden brown.*
6. Remove to wire racks and immediately brush each ear with melted butter and sprinkle with additional cinnamon-sugar mixture. Enjoy warm or cooled.

*8 minutes for a softer/doughier elephant ear, 10 minutes for a slightly crispy ear.