⅔ cup warm milk (105–115°F)

2 tsp dry yeast

3 Tbsp granulated sugar

½ cup (8 Tbsp) butter, melted and slightly cooled

2 eggs, lightly beaten

3 cups all-purpose flour

3 cups apple filling (cooked apples with sugar and optional cinnamon or lemon juice)

1 egg + 1 Tbsp water or milk (for egg wash)

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Warm milk to 105–115°F. Sprinkle yeast over it, add 1 tsp sugar, stir lightly, and let stand 5 minutes until foamy.
In a large mixing bowl, combine the yeast mixture, remaining sugar, melted butter, and beaten eggs.
Gradually stir in flour and knead until dough is soft and slightly sticky but pulls away from the sides of the bowl.
Cover and let dough rise in a warm place until doubled in size (about 1–1½ hours).
Meanwhile, prepare the apple filling by peeling, coring, and chopping apples. Cook with sugar until soft; add lemon juice or vanilla if desired. Cool before using.
Punch down the risen dough and divide into 20–25 equal portions.
Flatten each portion into a small round, place about 1 Tbsp apple filling in the center, and pinch edges to seal. Shape into rolls seam-side down.
Arrange rolls on a greased or lined baking sheet. Brush with egg wash and let rise 30–60 minutes until puffy.
Preheat oven to 350°F (175–180°C). Bake for 20 minutes or until golden brown.
Cool slightly before serving, or enjoy warm.

Add cinnamon or nutmeg to the apple filling for warmth.

Ensure yeast is active and milk is the right temperature to help the dough rise properly.

For a glossy finish, use egg wash; for a softer crust, use milk wash.

Freeze cooled rolls for longer storage; reheat gently before serving.

Best enjoyed fresh the day they are baked.