from Frieda
Originally published in the Goering Gazette, July 1989
Cook dried apples until soft. (may soak the apples in water overnight, they cook soft quicker that way). When soft drain off excess water, mash, add sugar to taste. And enough flour to thicken. Add a little salt, cinnamon, or nutmeg. Let cool.
Roll dough
1 cup milk
1/2 cup sugar
1/2 cup shortening (about)
Scald all of the ingredients together and cool to lukewarm.
Add
1 cup water (warm)
2 teaspoons salt
1 pkg dry yeast
Let stand for yeast to dissolve
Add
2 eggs beaten
Flour to make a soft dough
Let raise in bowl until double in bulk, work down twice. Then roll a small portion of dough out to about 1/4 inch thick and approximately 8 x 12 size. Spread some of the apple mixture on this. And roll it up as for cinnamon rolls. Pinch the ends and top shut. Put rolls on greased baking pan. Let raise. Bake at 375 to 400 degrees for about 1/2 to 3/4 hour or until dough is baked through. The number of rolls you’ll get will depend on the amount of apple mixture you fix. And how full you want the rolls.