3/4 cup milk
1/3 cup sugar
2 tsp. salt
1/3 cup butter
2 pkg. active dry yeast
1/4 cup warm (not hot) water
1/2 tsp. lemon oil or extract
3 eggs, beaten
4 1/2 cups flour
1 cup (2 sticks) butter
1 no. 2 can (2 1/2 cups) sliced apples
1 cup sugar, mixed with 2 tbsp. cinnamon

Cooks Note: Fresh apples may be used. Peel, core, slice and simmer in 1 cup water with 1 cup sugar until apples are nearly tender. Drain.

Scald the milk, stir in sugar, salt and 1/3 cup butter. Cool until milk is about 105°F (lukewarm).

In a large bowl, dissolve the yeast in 1/4 cup warm water. Set aside for 5 minutes.

Add the lukewarm milk mixture, lemon flavoring, and eggs. Stir in the flour gradually. Place the dough in a greased 9x13-inch pan; cover well with plastic wrap and refrigerate for 1 to 2 hours.

After the dough has rested in the refrigerator, turn it out onto a floured work surface and roll into a rectangle 12 x 16-inches.

Over 2/3 of the rectangle, spread 1/3 cup softened butter (not melted). Fold the unspread portion of the dough over half of the portion with the butter. Roll the dough, again, into a rectangle 12 x 16-inches. Again, spread 1/3 cup softened butter over 2/3 of the rectangle. Fold the third section over the first two.

Roll the dough to its original size (12 x 16-inch) rectangle, and repeat the process twice using the remaining butter.

Return the dough to the refrigerator and chill overnight.

When ready to bake, divide dough into halves. Roll into a rectangle 14 x 9-inches; cut into strips 14 x 3/4-inch.

Twist and form each strip into a roll to make a shell, building up the sides. Fill the shells with the drained (cooled) apple slices.

Sprinkle with the cinnamon sugar mixture. Cover and let rise in a warm place, free from draft, until doubled in size.

Bake in a preheated 375°F oven for about 12 minutes or until golden and baked through.

Submitted by: CM