---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, Fruits/nuts
       Yield: 14 servings
   4 3/4 c  Flour - all purpose
       1 c  Brown sugar -firm packed
     1/2 t  Salt
       2 pk Yeast
     1/2 c  Milk
     1/2 c  Water
       3 T  Margarine
       2    Eggs
     1/4 c  Margarine - melted
       1 c  Apricots, chopped dried
     1/2 c  Almonds, slivered
     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