Somewhat like cinnamon rolls, this tasty dessert recipe gets its name from the step of rolling the dough spirals gently before baking so they look like elephant tracks (or like elephants stepped on them!).
In a large mixer bowl, combine 2 cups of the flour, the nutmeg, and yeast. In a small saucepan, heat milk, the 1/4 cup sugar, 1/4 cup butter, and the salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add to flour mixture; add egg. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat 3 minutes on high speed. Stir in lemon peel and as much of the remaining flour as you can mix in with a wooden spoon.
On a lightly floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (about 45 minutes).
Punch dough down and turn out onto a lightly floured surface; divide in half. Cover; let rest 10 minutes. Grease 3 or 4 cookie sheets; set aside.
In a medium bowl, combine the 1 cup sugar, 1/4 cup melted butter, and 1/2 teaspoon ground cinnamon. Roll half of the dough into a 12-inch square. Spread half of the sugar mixture over the dough square. Roll up into a spiral; seal seam. Using a sharp knife, cut into 12 slices. Place slices, cut sides up, on prepared cookie sheets 3 to 4 inches apart. Repeat with remaining dough and remaining sugar mixture. Cover rolls with waxed paper. Using a rolling pin, roll each to a 4-inch circle; remove paper. Brush rolls with the 2 tablespoons melted butter.
In a small bowl, combine the 3/4 cup sugar, pecans (if desired), and 1/2 teaspoon ground cinnamon. Sprinkle over dough circles. Cover with waxed paper again and roll gently to press in sugar mixture. Remove paper.
Bake in a 400 degree F oven about 10 minutes or until golden. Immediately transfer rolls to wire racks; cool completely. Makes 24 rolls.