| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy, Eggs |
|
Breads, Fruits/nuts |
14 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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