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Apricot Almond Buns
4 3/4 c Flour - all purpose
1 c Brown sugar -firm packed
1/2 ts Salt
2 pk Yeast
1/2 c Milk
1/2 c Water
3 tb Margarine
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.
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