Elephant Tracks

1. Combine scalded milk, shortening, sugar and salt; cool to lukewarm. Soften yeast in warm water; add to first mixture. Stir in egg. Add flour all at once. The dough will be stiff and should be worked until smooth. Turn dough on floured board and let rise about 10 minutes. While dough is resting, mix the 1¾ c. sugar with 1 tsp. cinnamon. Roll dough into rectangular shape, about 8 x 12. Brush with melted butter and sprinkle with some of the cinnamon-sugar mixture.
2. Roll up as for jelly roll, seal edges. Cut into 1-inch thick slices. Working with one slice at a time, put a generous amount of sugar mixture on board. Roll slice until flat with rolling pin (about 5 to 6 inches in diameter). Turn rolls again. Place on greased sheet. Let rise 30 minutes. Bake at 300° for 15 to 18 minutes. This recipe yields 12 large elephant tracks.

BAKER’S TIP: I get about 25 elephant tracks per recipe as I cut them smaller and roll them very thin.