Apricot Almond Buns

1 cup all-purpose or bread flour
1/2 cup packed brown sugar
1/2 teaspoon salt
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
1/2 cup milk
1/2 cup water
3 tablespoons butter or margarine
2 large eggs
3 3/4 cups all-purpose or bread flour
3 tablespoons butter or margarine, melted
1/2 cup packed brown sugar
1 cup dried apricot, chopped
1/2 cup slivered almonds

In a large bowl, mix together 1 cup flour, 1/2 cup brown sugar, salt, and yeast. In a small saucepan over low heat, cook milk, water, and 3 tablespoons butter until lukewarm; pour into dry ingredients and beat for 2 minutes on medium speed of an electric mixer. Beat in eggs and 1 cup flour on high speed for 2 minutes. Stir in, up to 2 3/4 cups flour to make a soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour.

Punch the dough down and divide in half, then roll each to a 14 x 9-inch rectangle. Brush with 3 tablespoons melted butter and sprinkle each rectangle divided with 1/2 cup brown sugar, chopped dried apricots, and slivered almonds. Roll up from the long side and seal the seams.  Cut each roll into 7 slices and make two cuts in the side of each slice, two-thirds of the way through. Fan the sections then set on a greased baking sheet. Cover and let rise until doubled. Bake in a preheated 375*F oven for 15 to 20 minutes. Cool on a wire rack. Makes 14 buns

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