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1
In a large mixing bowl stir together 1-1/2 c. of the flour and the yeast.
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2
In a saucepan heat apricot nectar, margarine or possibly butter, sugar, and salt until hot (120* to 130*), stirring constantly.
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3
Add in to flour mix along with Large eggs.
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4
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
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5
Beat on high speed for 3 min.
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6
Reserve 4 or possibly 5 dry apricots; snip remaining apricots.
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7
Using a spoon, stir the snipped apricots and pecans into the dough.
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8
Stir in as much of the remaining flour as you can.
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9
Turn the dough out onto a lightly floured surface.
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10
Knead in sufficient remaining flour to make a moderately soft dough (3 to 5 min total).Shape into a ball.
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11
Place in a lightly greased bowl; turn once.
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12
Cover; let rise until double (about 1-1/2 hrs).
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13
Punch dough down.
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14
Turn dough out onto a lightly floured surface.
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15
Cover and let rest for 10 min.
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16
Divide dough into 20 portions; shape into smooth balls.
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17
Arrange balls 2 inches apart on a greased baking sheet.
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18
Cover and let rise until almost double (30 to 45 min).
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19
Brush dough with egg white.
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20
Bake in a 350* oven for 12 to 15 min or possibly until golden brown.
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21
Cold on wire racks.
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22
Snip reserved apricots into 40 thin slivers.
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23
Using a spoon, top each bun with an X of Apricot Icing; decorate each X with 2 apricot slivers.
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24
Apricot Icing: Combine 1 c. sifted powdered sugar and sufficient apricot nectar (about 1 Tbsp.)
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25
to make an icing of drizzling consistency.
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26
Make-Ahead Tip: Bake rolls as directed; cold thoroughly.
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27
Don't add in Apricot Icing.
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28
Place in a freezer container or possibly freezer bag and freeze for up to 1 month.
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29
To serve, thaw, cov ered, over night in the refrigerator.
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30
Top with Apricot Icing and apricots.
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31
NOTES : These Easter rolls get their name from the cross which's scored or possibly frosted on top.
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32
Though they traditionally contain currants, raisins, or possibly candied fruit, this version has pecans and dry apricots.
