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Directions:
In a large bowl, mix together 1 cup flour, 1/2 cup brown sugar, salt, and yeast.
In a small saucepan over low heat, cook milk, water, and 3 tablespoons butter until lukewarm; pour into dry ingredients and beat for 2 minutes on medium speed of an electric mixer. Beat in eggs and 1 cup flour on high speed for 2 minutes.
Stir in, up to 2-3/4 cups flour to make a soft dough. Knead 8 to 10 minutes.
Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour.
Punch the dough down and divide in half, then roll each to a 14" x 9" rectangle. Brush with 3 tablespoons melted butter and sprinkle each rectangle divided with 1/2 cup brown sugar, chopped dried apricots, and slivered almonds. Roll up from the long side and seal the seams.
Cut each roll into 7 slices and make two cuts in the side of each slice, two-thirds of the way through. Fan the sections then set on a greased baking sheet. Cover and let rise until doubled.
Bake in a preheated 375*F oven for 15 to 20 minutes. Cool on a wire rack.
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