“These rolls have a very interesting shape and are as delicious as they are pretty.” – April Ferre
Apricot Butterfly Rolls
Ingredients
- Basic White Bread or Roll Dough
- 8- Ounces Dried Apricots
- 2 1/2 Cups Water
- 3/4 Cup Sugar
- 1/4 Teaspoon Cinnamon Optional
- 1 Egg
- Butter Melted
Instructions
- Prepare bread dough through its first rise.
- In a 2-quart saucepan, over high heat, heat dried apricots and water to boiling. Reduce heat to low; cover and simmer 15 minutes or until apricots are tender. Drain.
- In blender, blend apricots with sugar and, if desired, cinnamon. Cool.
- Roll out dough as for cinnamon rolls. Spread with apricot filling. Roll as for cinnamon rolls. Cut into wedges 2 1/2 inches at wide side and 1 inch at short side.
- Place wedges, short side up, on cookie sheets. Press top with finger to form butterfly-like wings. Let rise until doubled.
- Beat 1 egg and brush onto rolls.
- Bake at 350 degrees until golden. Baste with melted butter during baking.
- No need to frost, rolls are very sweet.
2000 Recipe – April Ferre – From The Good Housekeeping Illustrated Cookbook, 1980
