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Apricot Delights

Family and friends will love these light breakfast rolls filled with a fresh apricot and pecan filling. Shaping the rolls is fun and easy, too.

Apricot Delights

Print Recipe

Yield

12 rolls 12 rolls

Difficulty

Intermediate Intermediate

Prep Time

1:00 1:00

Bake Time

20 to 25 minutes 20 to 25 minutes

Rise Time

1 hour, 15 minutes 1 hour, 15 minutes

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Ingredients

  • Apricot Pe can Filling
  • 1-1/2 cups fresh apricots, chopped
  • 3 tablespoons water
  • 2 tablespoons corn syrup, light
  • 2 tablespoons sugar
  • 1 tablespoon corn starch
  • 1/3 cup chopped pecans
  • Dough
  • 3-1/2 to 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup butter OR margarine
  • 1 egg
  • Egg Glaze
  • 1 egg white
  • 1 tablespoon water
  • Powdered Sugar Glaze
  • 1 cup powdered sugar, sifted
  • 1 to 2 tablespoons milk

Directions

  1. Apricot-Pecan Filling: Combine apricots, water, corn syrup, sugar and cornstarch in a saucepan. Bring to a boil over medium-high heat. Cook about 3 minutes or until thick, stirring constantly. Remove from heat; stir in pecans. Let cool.
  2. Dough: Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, milk and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  3. Divide dough into 12 equal portions; shape each into a ball. Place on greased, large baking sheet 2 inches apart. Cover; let rest 15 minutes. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with about 1 tablespoon Apricot-Pecan Filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  4. Brush dough with Egg Glaze. Bake at 350°F for 20 to 25 minutes or until lightly browned. Remove from sheet; cool on wire rack. Drizzle with Powdered Sugar Glaze.
  5. Egg Glaze: Beat egg white and water together in a small bowl.
  6. Powdered Sugar Glaze: Combine powdered sugar and milk in a small bowl. Stir until smooth.

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