---------- Recipe via Meal-Master (tm) v8.01
  
       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 375F 15 to 20 minutes.  Cool.  Glaze if desired.  
     
   From Fleishmanns’s Yeast package 11/90  
  
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