Apricot Almond Buns

Title: Apricot Almond Buns Categories: Breads, Fruits

Yield: 14 servings

4 3/4 c Flour - all purpose

3 tb Margarine

1 c Brown sugar -firm packed

2 ea 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

15 to 20 minutes. Cool. Glaze if desired. From Fleishmanns's Yeast package

11/90 --