Title: Apricot Almond Buns
Categories: Bread Fruit
Yield: 14 Servings

4 3/4	c	Flour - all purpose
1	c	Brown sugar -firm packed
1/2	ts	Salt
2	pk	Yeast
1/2	c	Milk
1/2	c	Water
3	tb	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

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