Apple Filling:

2 peeled and coarsely chopped apples
3/4 c. sugar
1/4 c. butter
2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Dough:

1 tsp. salt
1/2 c. water
1/2 c. milk
1/4 c. butter
3 eggs

Cinnamon-Sugar Topping:

3/4 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

In a medium saucepan, combine apples, sugar, butter and flour. Bring to a boil over medium-high heat. Cook 3 minutes. Reduce heat to medium-low. Cook 10 minutes, stirring constantly, until thick. Stir in cinnamon and nutmeg. Cool completely.

To prepare dough, combine 1 cup flour, sugar, yeast and salt in a large mixing bowl. Heat water, milk and butter until very warm (120°F to 130°F). Gradually add to dry ingredients. Beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and 1 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 2 equal portions. Roll each portion into a 12 x 8-inch rectangle. Spread filling evenly over dough. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams to seal. Cut each roll into 12 equal pieces. Place, cut sides up, in 4 greased 9-inch round pans. Cover; let rise in a warm place until doubled in size, about 45 minutes.

To prepare topping, combine sugar, cinnamon and nutmeg. Stir until well blended. Sprinkle over rolls.

Bake at 375°F for 25 to 30 minutes or until golden brown. Remove from pans; serve warm.

Yield: 2 dozen.