Apricot almond buns

14 servings

Ingredients

Quantity Ingredient
4¾ cup Flour - all purpose
1 cup Brown sugar -firm packed
½ teaspoon Salt
2 packs Yeast
½ cup Milk
½ cup Water
3 tablespoons Margarine
2 eaches Eggs
¼ cup Margarine - melted
1 cup Apricots, chopped dried
½ cup Almonds, slivered

Directions

In a large bowl, mix 1 cup flour, ½ 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, ⅔ 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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