In a large bowl, mix 1 cup flour, half cup brown sugar, salt and undissolved yeast. Heat milk, water and 3 tbs margarine to 50ºC -130F. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; roll each to a 14 x 23 cm rectangle. Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds. Roll each up from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in side of each slice, two third the way through. Fan sections; set on greased baking sheet. Cover; let rise until doubled. Bake at 190ºC 15 to 20 minutes. Cool. Glaze if desired. From Fleishmanns's Yeast package 0.12222222222222