1957 Pillsbury Bake-Off Apricot Rolls: A Timeless Road Trip Treat
Some recipes have a way of weaving themselves into the fabric of family life, showing up at holidays, road trips, and lazy Sunday mornings until they become something far more than just food. These soft, pillowy rolls studded with golden apricot pieces are exactly that kind of recipe. First published in connection with the Pillsbury Bake-Off in 1957, they captured the hearts of home bakers across the country — and for good reason. One bite of these tender, lightly sweet rolls and you will completely understand why a container of them never makes it home with a single crumb left behind.
Whether you are heading to a big game, packing a picnic, or simply craving something homemade and nostalgic, these rolls deliver every single time. They travel beautifully, taste even better the next day, and have that irresistible quality that makes everyone reach back into the container for just one more. Here is how to make them yourself.
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 (4 and 1/2 teaspoons) active dry yeast
- 1 cup warm milk (110°F to 115°F)
- 1/3 cup warm water (110°F to 115°F)
- 1/4 cup unsalted butter, softened
- 1 large egg, room temperature
- 1 cup dried apricots, finely chopped
- 1/2 cup golden raisins (optional, for extra sweetness)
- Powdered sugar for dusting, optional
Method
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