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