Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Breakfast
2 6 oz. pkgs dried apricots
1 cup sugar
2 cups shifted powdered sugar
3 tablespoons milk
Place apricots in a medium saucepan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 20 to 25 minutes or until tender. Remove from heat; add 1 cup sugar, stirring until sugar dissolves.
Position knife blade in food processor bowl; add apricot mixture. Pulse 3 or 4 times or until smooth; cover and chill.
Make bread dough. Divide dough in half. Roll one portion of dough into an 18 x 9 inch rectangle. Spread half of apricot mixture over dough to within 1/2 inch of sides. Roll up dough, starting at long side, pressing firmly to eliminate air pockets; pinch seam to seal. Cut into 1 1/2-inch slices. Place, cut side up, in greased muffin pans. Repeat procedure with remaining dough and apricot mixture.
Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Bake at 350° for 25 to 30 minutes or until golden. Remove from pans immediately, and place on wire racks.
Combine powdered sugar and 3 tablespoons milk, stirring until smooth. Drizzle glaze over warm rolls. Let cool completely on wire racks.
Yield: “2 dozen”
Per Serving (excluding unknown items): 1612 Calories; 3g Fat (1.6% calories from fat); 14g Protein; 412g Carbohydrate; 31g Dietary Fiber; 6mg Cholesterol; 58mg Sodium. Exchanges: 14 Fruit; 0 Non-Fat Milk; 1/2 Fat; 13 1/2 Other Carbohydrates.
NOTES: From Carol’s 1993 Hometown collection America’s Best Recipes