Apricot Almond Buns

Directions

In a large bowl, mix 1 cup flour, ½ cup brown sugar, salt and undissolved yeast. Heat milk, water and 3 tablespoon 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. Cut each roll into 7 slices. Make 2 cuts in side of each slice, ⅔ the way through. Fan sections; set on greased baking sheet.

Cover; let rise until doubled. Bake at 375℉ (190℃) 15 to 20 minutes. Cool. Glaze if desired.