Preparation

In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat 4 cup water with milk and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients.

Beat 2 minutes with an electric mixer at medium speed, scraping bowl occasionally. Add eggs and 1 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough.

Knead on lightly floured surf ace until smooth and elastic, about 8 to 10 minutes. Cover and let rest 10 minutes. Divide dough into 2 equal portions. Roll each portion into 12-by 8- inch rectangle. Spread Apple Filling over evenly.

Beginning at long end of each, roll up tightly as you would for a jelly roll. Pinch seams to seal. Cut each roll into 12 equal pieces. Place, cut sides up, in two greased 9-inch round pans. Cover, let rise in warm, draft-free place unify doubled in size, about 45 minutes.

Preheat oven to 375 degrees. Sprinkle with Cinnamon-Sugar Topping.
Bake 25 to 30 minutes or until done. Remove from pans; serve warm.

APPLE FILLING

In medium saucepan, combine apple, flour, sugar and butter. Bring to a boil over medium-high heat. Cook 3 minutes. Reduce heat to medium-low and cook 10 minutes, stirring constantly until thick. Stir in cinnamon and nutmeg. Cool completely.

CINNAMON-SUGAR TOPPING

Combine sugar, cinnamon and nutmeg. Stir until well blended.