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
- In a large mixing bowl, combine 2 cups of flour, the granulated sugar, salt, and yeast. Stir together until evenly mixed.
- Add the warm milk, warm water, and softened butter to the dry ingredients. Beat on medium speed with a hand or stand mixer for about 2 minutes, scraping the bowl occasionally.
- Add the egg and an additional 1/2 cup of flour. Beat on high speed for another 2 minutes, until the batter is smooth and slightly elastic.
- Stir in the finely chopped dried apricots and golden raisins if using. Then gradually stir in enough of the remaining flour to form a soft dough that pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth, elastic, and no longer sticky. Add flour a little at a time as needed to prevent sticking.
- Place the dough in a lightly greased bowl, turning once to coat the surface. Cover with a clean kitchen towel and let rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
- Punch the dough down and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces and shape each piece into a smooth roll.
- Arrange the rolls in a greased 9×13-inch baking pan or on a parchment-lined baking sheet, placing them close together so they touch as they rise. Cover again and let rise for 30 to 45 minutes, until puffy and nearly doubled.
- Preheat your oven to 375°F. Bake the rolls for 20 to 25 minutes, until golden on top and cooked through. The internal temperature should reach about 190°F.
- Remove from the oven and allow to cool for at least 10 minutes. Dust lightly with powdered sugar before serving if desired.
Tips for Perfect Rolls Every Time
Make sure your yeast is fresh and your liquids are at the right temperature — too hot and you will kill the yeast, too cold and it will not activate properly. Aim for that warm-bath temperature of around 110°F to 115°F. Finely chopping the dried apricots ensures they distribute evenly throughout the dough and meld beautifully into every bite rather than creating large, chewy pockets.
If you are baking these the night before a road trip, let them cool completely, then store them in an airtight container at room temperature. They will stay wonderfully soft for up to two days. A gentle 10-second warm in the microwave brings them right back to fresh-from-the-oven perfection.
Why These Rolls Have Stood the Test of Time
There is something deeply comforting about a recipe that has been passed down through generations and still holds up decades later. The combination of a buttery, tender yeast dough with the naturally sweet-tart flavor of apricots is simple, classic, and completely satisfying. These rolls are not fussy or overly complicated — they are just genuinely, reliably good. Once you make them, you will understand exactly why home bakers have been returning to this recipe since 1957.
