4 1/2 - 5 1/2 c. all-purpose flour
1 1/2 tsp. salt
2 pkgs. active dry yeast
1 c. milk
1/2 c. water

FILLING:

1 1/2 c. sugar
1 1/2 - 2 1/2 tsp. cinnamon
1/4 c. butter
1/4 c. honey
2 eggs
1 c. raisins
1 c. finely chopped, peeled apples
1/4 c. butter, melted
1 - 1 1/2 c. chopped nuts

GLAZE:

1 c. powdered sugar, sifted
4-6 tsp. water

Generously grease 2 (9") pans or 1 (11"x7") pan. Lightly spoon flour into measuring cup; level off. In a large bowl, combine 2 cups flour, salt and dry yeast; blend well.

In small saucepan heat milk, water, 1/4 cup butter and honey to 120 to 130 degrees. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat for 3 minutes at medium speed. By hand, stir in raisins and 2 1/2 cups flour to form a stiff dough.

On a floured surface, knead until dough is smooth and elastic, about 10 minutes. Cover with plastic and allow to rest 20 minutes. In a large bowl, combine 1 1/2 cups sugar, cinnamon and apples. Punch down dough. Divide into two parts. Roll out half of dough to 12" square. Brush with 2 tablespoons melted butter. Sprinkle 1/4 of the apple mixture on center third of dough, sprinkle with 1/4 of nuts. Fold 1/3 of dough over nuts. Sprinkle with 1/4 of the apple mixture; sprinkle with 1/4 of nuts. Fold remaining third of dough over nuts. Cut cross wise into 1" strips. Twist each strip in opposite direction. Place in prepared pan.

Repeat with remaining dough and filling. Cover loosely with plastic wrap. Refrigerate for 2 to 24 hours. Heat oven to 375 degrees. Remove plastic wrap from rolls; let stand at room temperature for 10 minutes. Bake at 375 degrees for 1/2 hour or until golden brown and rolls sound hollow when tapped. Remove from pans immediately. Combine glaze ingredients, brush over warm rolls.