1/2 c. (1 stick) butter
2 c. sugar
2 c. water
1 1/2 c. sifted Martha White self-rising flour
1/2 c. shortening
1/3 c. milk
2 c. finely chopped apples
1 tsp. cinnamon

Heat oven to 350 degrees. Melt the butter in a 13 x 9 x 2 inch baking dish or sheet cake pan. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork only until dough leaves the side of bowl. Turn out onto lightly floured board or pastry cloth; knead just until smooth. Roll dough out into a large rectangle about 1/4 inch thick. Sprinkle cinnamon over apples evenly over the dough. Roll up dough like a jelly roll. Dampen the edge of the dough with a little water and seal. Slice dough into about 16 slices, 1/2 inch thick. Place in pan with melted butter. Pour sugar syrup carefully around rolls. (This looks like too much liquid, but the crust will absorb it.) Bake for 55-60 minutes. Makes 8 servings.