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Print this Recipe    Apricot Rolls

Apricot-filled Envelopes

1 package (1/4 oz.) active dry yeast
1/4 cup warm water
1 1/4 cups undiluted evaporated milk or half and half
1/4 cup sugar
1 teaspoon salt
1 egg
1/4 cup butter or margarine, softened
3 3/4 cups all purpose flour

1 cup dried apricots, snipped
1 cup water
1/4 cup sugar
1 1/2 teaspoons cornstarch
2 tablespoons apricot jello

1/2 cup sugar
1/2 cup all purpose flour
1/2 cup butter, melted

In a small bowl, sprinkle yeast on the warm water, stir to dissolve
and let stand until bubbly. In a small saucepan, heat evaporated
milk, sugar and salt to warm to 105-115, stirring constantly. Pour
warm milk mixture into a large mixer bowl; beat in dissolved yeast,
egg, butter and 2 cups flour to make a soft sponge. Cover with
plastic wrap and let rise about 1 hour, until dough is bubbly.

Stir in the rest of the flour to make a soft dough, mixing until
dough begins to leave the sides of the bowl. Cover with plastic
wrap and let rise again until doubled, 45 minutes to 1 hour.

Lightly grease large baking sheets. Punch dough down. Turn dough
out on lightly floured surface; knead a few minutes and form dough
into a smooth ball. Cut the dough into 3 equal parts. Working with
1 piece of dough at a time, roll the dough into a 12 inch square.
Cut the dough into 12 squares. Place 1 teaspoon filling in the
center of each square. Bring the corners to the center to enclose
the filling, gently pinching to seal. Dip the top of the roll in
melted butter then in sugar and flour mixture. Place on baking
sheet, reshaping roll if needed, and sprinkle with a little more
topping (or place roll on baking sheet and brush with melted butter
and sprinkle generously with topping). Cover rolls with plastic
wrap and let rise for about 45 minutes, until your fingerprint
remains when you touch the dough.

Preheat oven to 400. Bake for 10-12 minutes, until rolls are golden
brown. Cool on wire rack. Serve warm or at room temperature. Roll
freeze well. Makes 3 dozen rolls.

In a small saucepan over low heat, combine apricots and water.
Simmer, covered, about 10 minutes, until apricots have softened,
stirring occasionally. In a small bowl, mix sugar and cornstarch.
Stir into apricot mixture, and simmer, stirring constantly, a few
minutes more, until the mixture thickens. Stir in gelatin until
thoroughly blended. Remove from heat, puree in the blender and set
aside to cool.

Topping: In a pie pan or other shallow container mix sugar and
flour. Pour melted butter into another shallow container.

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