Best with glass bakeware. For easier clean-up, grease pan before filling.

1/2 c. (1 stick) butter
2 c. sugar
2 c. water
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1/3 c. milk
2 c. peeled, finely chopped apples
1 tsp. cinnamon

Preheat oven to 350 degrees. Melt butter in a 13 x 9 x 2 inch baking dish. In medium saucepan, heat sugar and water until sugar melts. Cut shortening into flour until mixture resembles coarse cornmeal. Add milk and stir with a fork only until dough leaves sides of bowl. Turn out onto lightly floured board or pastry cloth and knead just until smooth.

Roll out dough into large rectangle, about 1/4 inch thick. Sprinkle cinnamon over apples; sprinkle apples evenly over dough. Roll up dough, jelly-roll fashion. Dampen edge of dough 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 40 to 45 minutes. Makes 8 to 10 servings.