Recipe#3460

Title: Apricot Almond Buns

From Fleishmanns's Yeast package 11/90

      Yield: 14 servings
 
  4 3/4 c  Flour - all purpose
      1 c  Brown sugar -firm packed
    1/2 t  Salt
      2 pk Yeast
    1/2 c  Milk
    1/2 c  Water
      3 T  Margarine
      2    Eggs
    1/4 c  Margarine - melted
      1 c  Apricots, chopped dried
    1/2 c  Almonds, slivered
 
    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.