Recipe for Apricot Almond Buns

4.75	c	Flour - all purpose
1.00	c	Brown sugar -firm packed
0.50	ts	Salt
2.00	pk	Yeast
0.50	c	Milk
0.50	c	Water
3.00	tb	Margarine
2.00		Eggs
0.25	c	Margarine - melted
1.00	c	Apricots, chopped dried
0.50	c	Almonds, slivered

Instructions:
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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