- 1 package dry yeast
- 1 cup milk, scalded, cooled to 105° to 115°, and divided
- 4 cups all-purpose flour
- 1/2 cup sugar, divided
- 1 teaspoon salt
- 1 cup shortening
- 2 eggs, beaten
- 1/2 cup butter or margarine, melted
- 4 cooking apples, peeled, cored, and thinly sliced
- 1 cup firmly packed brown sugar
- 1 cup flaked coconut
- 1 cup pecans, finely chopped
- 2 teaspoons ground cinnamon
- Cinnamon Glaze
How to Make It
Dissolve yeast in 1/4 cup milk, stirring well; set aside.
Sift together flour, 1/4 cup sugar, and salt in a large mixing bowl; cut in shortening with a pastry blender. Add remaining milk, eggs, and yeast mixture to flour mixture; stir well. Cover; refrigerate overnight.
Turn dough out onto a lightly floured surface; divide into 4 equal portions. Roll each portion into a rectangle 1/4-inchthick on a floured pastry cloth; brush each with butter. Arrange apple slices evenly over rectangles. Sprinkle each with one-fourth of brown sugar, coconut, pecans, remaining sugar, and cinnamon. Roll up jellyroll fashion, beginning at short side; moisten edges and seal. Place rolls, seam side down, on greased baking sheets.
Bake at 300° for 55 minutes or until golden brown. Remove to a wire rack, and drizzle with Cinnamon Glaze. Slice and serve warm.