APRICOT ALMOND BUNS

4 3/4 cups all purpose flour
1 cup brown sugar, firmly packed
1/2 tsp salt
2 pkg yeast
1/2 cup milk
1/2 cup water
3 tbsp margarine
2 eggs
1/4 cup margarine, melted
1 cup chopped dried apricots
1/2 cup slivered almonds

In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast.

Heat milk, water and 3 tbsp margarine to 120-130 degrees F. 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 14x9 inch rectangle. Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds. Roll each up from long side; seal seams. Cut 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 in preheated 375 degrees F oven 15 to 20 minutes. Cool. Glaze if desired.

Yield: 14 servings
Source: Fleishmanns's Yeast package, November 1990