| 1 | In a large bowl, mix 1 cup flour, ?cup brown sugar, salt and undissolved yeast. |
| 2 | Heat milk, water and 3 tbs margarine to 120f -130°F. |
| 3 | Add to dry ingredients; beat 2 minutes at medium speed of mixer. |
| 4 | Add eggs and 1 cup flour; beat at high speed 2 minutes. |
| 5 | Stir in enough remaining flour to make soft dough. |
| 6 | Knead 8 to 10 minutes. |
| 7 | Set in greased bowl; grease top. |
| 8 | Cover; let rise until doubled, about 1 hour. |
| 9 | Punch dough down. |
| 10 | Divide in half; roll each to a 14 x 9 inch rectangle. |
| 11 | Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds. |
| 12 | Roll each up from long side; seal seams. |
| 13 | Cute each roll into 7 slices. |
| 14 | Make 2 cuts in side of each slice, 2/3 the way through. |
| 15 | Fan sections; set on greased baking sheet. |
| 16 | Cover; let rise until doubled. |
| 17 | Bake at 375f 15 to 20 minutes. |
| 18 | Cool. |
| 19 | Glaze if desired |
