Prep 0 mins
Cook 0 mins
- 4 3⁄4 cups all-purpose flour
- 1 cup brown sugar, firm packed
- 1⁄2 teaspoon salt
- 2 packets yeast
- 1⁄2 cup milk
- 1⁄2 cup water
- 3 tablespoons margarine
- 2 eggs
- 1⁄4 cup margarine, melted
- 1 cup apricot, 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 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.
- Glaze if desired.
These are lovely, though I have to admit, you would need a more artistic person to bring them to their full potential. Mine look a bit odd, but taste fantastic. I made the dough with bread flour, and needed 1 cup less than the given amount. The rolls came out light and tender. I am very happy with the recipe. Thank you for sharing it with us. (I can also think of other possible fillings, such as candied orange peel and walnut, or something with cherries.
This sounds great, I'm going to make it for Easter. Thank you!