Apricot Almond Buns

1. In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast.
2. Heat milk, water and 3 tbs margarine to 120F -130F.
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. Stiri in enough remaining flour to make soft dough.
6. Kneadi 8 to 10 minutes.
7. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour.
8. Punch dough down.
9. Divide in half; roll each to a 14 x 9 inch rectangle.
10. Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds.
11. Roll each up from long side; seal seams.
12. Cute each roll into 7 slices.
13. Make 2 cuts in side of each slice, 2/3 the way through.
14. Fan sections; set on greased baking sheet.
15. Cover; let rise until doubled.
16. Bakei at 375F 15 to 20 minutes.
17. Cool. Glazei if desired.
18. From Fleishmanns's yeast package 11/90.