ROLLS:

1/2 c. warm water
2 tbsp. dry yeast
1 1/2 c. lukewarm milk
1/2 c. sugar
2 tsp. salt
5 eggs
1/2 c. shortening
7-7 1/2 c. flour, sifted

FILLING:

4 tbsp. melted butter
1 c. s ugar
4 tsp. cinnamon
1-1 1/2 c. chopped pecans
1 apple, chopped finely

ICING:

2 c. sifted confectioner's sugar
4 tbsp. melted butter
2 tsp. vanilla
Canned milk

In large bowl, dissolve yeast in water. Sift flour. Add milk, sugar, salt, eggs, shortening, and half of flour to yeast. Mix with spoon until smooth. Add remaining flour and mix. Knead dough until smooth. Put in large greased bowl and set in cool oven with a bowl of boiling water in bottom of oven. Let rise for 2 hours with oven door closed.

Cut dough in half and roll each into a 15 x 12 inch oblong shape. Spread on each 2 tablespoons melted butter and sprinkle with 1/2 cup sugar and 2 teaspoons cinnamon, chopped pecans and 1 apple -- peel and core -- then chop in small pieces. Roll up tightly. Cut roll in 1 inch slices. Place a little apart in greased 13 x 9 pans. Let rise until double in bulk (approximately 40 minutes). Bake at 375 degrees for 12 to 15 minutes.

Icing: 2 cups sifted confectioner's sugar, 4 tablespoons melted butter, 2 teaspoons vanilla. Add Carnation canned milk to make a thin icing. Pour over hot rolls.

Makes 5-6 dozen rolls.