Classic 1957 Pillsbury Bake-Off Apricot Sweet Rolls — A Timeless Road Trip Treat
Classic 1957 Pillsbury Bake-Off Apricot Sweet Rolls — A Timeless Road Trip Treat
Some recipes are so good they span generations. These gorgeous, pillowy sweet rolls studded with golden bits of apricot first captured American hearts when they appeared in the Pillsbury Bake-Off contest back in 1957. Soft, lightly sweetened, and absolutely packed with chewy dried apricot pieces, they are the kind of homemade bake that mothers passed down to their children, and children never forgot. One bite and you understand exactly why they became a household staple.
Whether you are packing them up for a long road trip, bringing them to a game day gathering, or simply craving something that feels like a warm hug from the past, these apricot sweet rolls deliver every single time. Dust them lightly with powdered sugar just before serving and watch them disappear. Here is everything you need to make a fresh batch at home.
Ingredients
- 4 to 4 and 1/2 cups all-purpose flour, divided
- 1/3 cup granulated sugar
- 1 and 1/2 teaspoons salt
- 2 packages active dry yeast (about 4 and 1/2 teaspoons total)
- 3/4 cup whole milk
- 1/2 cup water
- 1/3 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 and 1/2 cups dried apricots, finely chopped
- 1/2 cup cream cheese, softened (optional, for extra richness)
- 1/4 cup granulated or powdered sugar for the filling
- Powdered sugar for dusting, to finish
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