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Print this Recipe    Apricot Buns

Apricot Almond Buns
Yield: 14 servings

4 3/4 cup all purpose flour
1 cup brown sugar, firmly packed
1/2 tsp salt
2 pkg yeast
1/2 cup milk
1/2 cup water
3 Tbsp margarine
2 ea eggs
1/4 cup margarine, melted
1 cup apricots, chopped dried
1/2 cup almonds, slivered

In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and
undissolved yeast. Heat milk, water and 3 Tbsps margarine to 120F
to 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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