* Use very warm water (105` to 115`) for dry yeast; use lukewarm water
(80` to 90`) for compressed yeast
Sprinkle dry yeast or crumbled cake into water
Let stand a few minutes, then stir until dissolved
Pour hot milk over 1/3 cup sugar, the salt and 1/3 cup butter
Cool to lukewarm
Add the yeast mixture
Stir in the lemon extract and eggs
Add the flour gradually
Place the dough in a greased 9x13x2-inch pan
Chill for 1 to 2 hours
Turn the chilled dough out onto a floured surface
Roll into a rectangle 16x12-inches
Spread 1/3 cup butter or margarine over 2/3 of the dough
Fold the unspread portion of the dough over half the covered portion
Fold the 3rd section over the first 2
Roll the dough to its original size, and repeat this process twice, using the remaining butter
Return the dough to the refrigerator, and chill overnight
Next day, divide the dough in half
Roll each half into a rectangle 14x9-inches
Cut into strips 14x3/4-inches
Twist and form each strip into a spiral roll
Put a few drained apple slices in center of each
Sprinkle with the cinnamon mixed with 1/2 cup sugar
Cover
Let rise in a warm place, free from draft, until doubled in bulk
Bake in preheated 375` oven for about 12 minutes
Makes about 2 dozen Wis/Gramma