Apricot Breakfast Rolls Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in bouillon and pepper. Cool for 15 minutes. , On a floured surface, roll out dough into a 12x8-in. rectangle. Spread beef mixture to within 1/2 in. of short edges and 1 in. of long edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. , Cut into 12 slices. Place in a greased 13x9-in. baking pan. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 425° for 15-20 minutes or until golden brown. Place two cheese strips over each roll. Bake 5 minutes longer or until cheese is melted.

Steps:

• In a saucepan, bring apricots and 1/2 cup water to a boil. Reduce heat; cover and simmer until water is absorbed and fruit is tender, about 20 minutes. Transfer to a food processor; add brown sugar. Cover and process until smooth., In a bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat butter and remaining water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40-45 minutes., Punch dough down; divide into thirds. On greased baking sheets, roll out each portion into a 12x8-in. rectangle. Spread filling down the center of each rectangle. On each long side, cut 1-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 30 minutes., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids.

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

Steps:

• Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.

Steps:

• Preheat oven to 160 degrees with rack in center. Place apricots in a large bowl, and cover with the water; let soak until they are completely soft, 30 to 45 minutes. Transfer to a fine sieve; drain, and reserve liquid.
• Place apricots in the bowl of a food processor fitted with the metal blade; add honey and sugar. Process until mixture is very smooth and easily spreadable. If it is too thick, add up to 1 tablespoon soaking liquid.
• Cover two 10-by-15-inch baking sheets with plastic wrap. Divide puree between the sheets; spread in a thin, even layer with an offset spatula. Let dry in oven until mixture is firm but slightly tacky, about 8 hours or overnight. Remove from oven; let cool.
• Peel fruit leather from plastic wrap, and cut into 1-inch-wide strips using a pizza cutter. Roll tightly into cylinders, and serve.