Title : Apricot almond buns
Categories : Breads, fruits
Servings : 14

4 3/4 c Flour - all purpose 3 tb Margarine
1 c Brown sugar -firm packed 2 Eggs
1/2 ts Salt 1/4 c Margarine - melted
2 pk Yeast 1 c Apricots, chopped dried
1/2 c Milk 1/2 c Almonds, slivered
1/2 c Water



In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and
undissolved yeast.
Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry
ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup
flour; beat at high speed 2 minutes. Stir in enough remaining flour to make
soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top.
Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in
half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine;
sprinkle with remaining brown sugar, apricots and almonds. Roll each up
from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in
side of each slice, 2/3 the way through. Fan sections; set on greased
baking sheet. Cover; let rise until doubled. Bake at 375F 15 to 20
minutes.
Cool. Glaze if desired. From Fleishmanns's Yeast package 11/90

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