1/4 c. butter
1 c. Gold Medal all-purpose flour
2 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. milk
3 tbsp. sugar
1 tsp. ground cinnamon
Heat oven to 425 degrees. Grease cookie sheet with shortening. Heat butter until melted; set aside. Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of melted butter until dough forms.
Sprinkle surface lightly with flour; turn dough onto surface. Knead 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches. Brush on remaining melted butter using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and cinnamon. Roll dough up tightly beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cut sides up on cookie sheet; pat each into a 6-inch circle. Sprinkle with more sugar. Bake until golden brown 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack. Makes 4 elephant ears.
