5 1/2 c. flour
1/4 c. sugar
1 tsp. salt
2 sticks (1 c.) butter
1/2 c. warm water (105-115 deg.)
2 pkg. dry yeast
1 c. warm milk (105-115 deg.)
2 eggs, beaten

1. Combine flour, sugar and salt. Cut in butter with a pastry blender or fork until the mixture resembles coarse meal.

2. Measure warm water in bowl; sprinkle yeast, stir until dissolved.

3. Add milk, eggs and yeast to flour mixture. Beat until thoroughly blended.

4. Cover the bowl with plastic wrap, then cover with a towel. Let rest for 20 minutes.

5. Punch down. Turn the dough out onto a heavily floured board.

6. Divide in 1/2 and roll 1/2 the dough into a rectangle 16 x 10 inches.

7. Spread the dough with 1/2 of filling. Jelly roll.

8. Refrigerate for 2-24 hours.

9. Bake at 350 degrees for 30 minutes or until done.

APRICOT FILLING:

11 oz. dried apricots
1 1/2 c. water
1 1/2 c. brown sugar

Cook until sugar is dissolved and apricots are soft. Spread on dough.