For Dough:
Combine 3 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat milk and butter until very warm
(120°F to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 2 cups of flour; beat 2 minutes at medium speed. Stir in remaining 1 to 2 cups flour to make a stiff batter. Turn dough out on floured surface and knead for 5 minutes or until dough is smooth.

Place in greased bowl, turning once to coat. Cover; let rise in warm, draft-free area until doubled in size, about 45 minutes. Punch dough down and divide in half. Roll each piece into a 12 x 10-inch rectangle.

For Filling:
Mix brown sugar, sugar, flour, cinnamon and butter with a pastry blender until it resembles coarse meal. Sprinkle over dough. Place chopped apples evenly over filling. Roll up jelly roll fashion. Slice into 1-1/2-inch slices
(about 16 rolls).

For Topping:
Place brown sugar, butter and corn syrup in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until melted. Pour into metal 13 x 9-inch pan or two 8-inch square pans. Place rolls cut side down in pan. Cover and let rise until doubled in size (about 30 minutes). Preheat oven to 350°F. Bake for 30 minutes or until golden brown. Invert on platter while warm.