Name: Apricot Butterfly Rolls
Ingredients: 1/2 c Sugar; 1 ts Salt; 1 pk Yeast; 4 1/2 c Flour; 1 c Milk; 1/2 c Butter; 2 Eggs; 8 oz Apricots; dried; 2 1/2 c Water; 3/4 c Sugar

Never forget that when we are dealing with any pleasure in its healthy and normal and satisfying form, we are, in a sense, on the Enemy’s ground. I know we have won many a soul through pleasure. All the same, it is His invention, not ours. He made the pleasures; all our research so far has not enabled us to produce one. All we can do is to encourage the humans to take the pleasures which our Enemy has produced, at times, or in ways, or in degrees, which He has forbidden. Hence we always try to work away from the natural condition of any pleasure to that in which it is least natural, least redolent of its Maker, and least pleasurable. An ever increasing craving for an ever diminishing pleasure is the formula.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Sweet, Breads	20	Servings

INGREDIENTS

1/2	c	Sugar
1	ts	Salt
1	pk	Yeast
4 1/2	c	Flour
1	c	Milk
1/2	c	Butter
2		Eggs
8	oz	Apricots; dried
2 1/2	c	Water
3/4	c	Sugar

INSTRUCTIONS

FILLING
Combine dough ingredients as usual for any yeast dough, cover and let rise
until doubled, about 2 hours. Prepare filling by mixing apricots and water
in saucepan, simmer 15 minutes. Add sugar and beat well, cool completely.
Roll out dough in halves, in a 20x14 inch rectangle. Spread with butter and
half of apricot filling. Roll up jelly roll style and cut in 10 slices.
Make each section into a butterfly shape by pressing down in center with
finger to bring up ends. Repeat with remaining dough. Place rolls on cookie
sheet, cover and let rise until doubled. Bake at 350° for 20 minutes.
NOTES : You can use bought apricot filling instead of making your own.
Recipe by: Good Housekeeping Illustrated Cookbook
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "stefanie"
<gaggini@gate.usaor.net> on Dec 22, 1997

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