Title: Apricot almond buns
 Categories: Breads, Fruits
      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 ea 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