In a large bowl, combine 1 cup flour, 2 tablespoons of sugar, salt and yeast. Mix well.

Place water in a 4 cup glass measure. Microwave on high for 1 minute and 20 seconds. Remove water from microwave and add 1/2 cup of butter. Water should cool to 120°F when the butter is added and melts. Check temp with candy thermometer. If temp is over 130°F, it will kill the yeast. Allow to cool to 120°F before proceeding.

Add the liquid to the flour mixture. Using a mixer at low speed, blend until moistened. Add egg and mix in. Blend for 3 minutes at medium speed to develop gluten.

By hand, stir in 1/2 cup of the remaining flour. Repeat until all the remaining flour has been added.

Lightly spray the inside of a large food storage bag with vegetable oil spray. Wrap dough loosely in the coated bag to allow room for expansion. Store in fridge overnight

The next day, remove dough from fridge and bring to room temperature. Preheat oven to 400°F. Grease several cookie sheets.

Combine remaining 1 cup of sugar and cinnamon in a bowl and divide into 2 portions

Roll dough on lightly floured pastry cloth to an 18 x 10 inch rectangle. Top dough with the two tablespoons of softened unsalted butter. Spread butter evenly over dough

Sprinkle half of the cinnamon sugar mixture over the butter evenly. Roll up the dough like a jelly roll, starting along the long edge. Pinch edges to seal. Cut into one inch slices.

Sprinkle a large piece of wax paper with remaining cinnamon sugar mixture. Lay each coiled piece of dough flat on top of the cinnamon sugar, one at a time. With a lightly floured rolling pin, roll each piece into a large circle that is 5-8 inches in diameter depending on size of cut dough. Turn dough over as you roll and press cinnamon sugar in to the other side of the elephant ear.

Place on greased cookie sheets and bake in preheated oven for 10-12 minutes or until golden brown. Makes about eighteen big elephant ears.