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

Heat oven to 350 degrees. Melt butter in a sheet pan or 13 x 9 x 2 inch baking dish. In saucepan heat sugar and water until sugar melts. Cut shortening in flour until fine crumbs. Add milk and stir. Turn onto lightly floured board. Knead until smooth. Roll dough into a large rectangle about 1/4 inch thick. Sprinkle cinnamon over apples. Sprinkle apples evenly over dough. Roll up like a jelly roll. Dampen edge of dough with a little water to seal.

Slice dough into about 16 slices. Place in pan with melted butter. Pour the sugar syrup carefully over rolls. This looks like too much liquid, but the crust will absorb it. Bake for 50 to 60 minutes. Always use 2 cups liquid. May be used with peaches, blackberries or cherries.