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1
To prepare apple filling:
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In medium saucepan, combine apples, flour sugar and butter.
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3
Bring to a boil over medium high heat.
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Cook 3 minutes.
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5
Reduce heat to medium low and cook 10 minutes, stirring constantly until thick.
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6
Stir in cinnamon and nutmeg.
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Cool completely.
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8
While filling cools, prepare dough.
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9
In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
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10
Heat 1/2 cup water with milk and butter until very warm (120-130u00b0F).
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11
Gradually add to dry ingredients.
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Beat 2 minutes at medium speed, scraping bowl occasionally.
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13
Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
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Stir in enough remaining flour to make a soft dough.
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15
Knead dough on lightly floured surface until smooth and elastic, 8-10 minutes.
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16
Cover and let rest 10 minutes.
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17
Divide dough into 2 equal parts.
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18
Roll each part into a 12x8 inch rectangle.
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Spread cooled apple filling evenly over dough.
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Beginning at long end of each rectangle, roll up dough as tightly as you would for a jelly roll.
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Pinch seams to seal.
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22
Cut each roll into 12 equal pieces.
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Place, cut sides up, in two greased 9 inch round pans.
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Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes.
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25
While dough is rising, prepare cinnamon-sugar topping.
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26
Stir together sugar, cinnamon, and nutmeg until well blended.
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27
After dough has doubled in size, sprinkle rolls with cinnamon-sugar topping.
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Bake in 375u00b0F oven for 25-30 minutes or until done,.
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29
Remove from pan, serve warm.
