Combine warm water with yeast and 1/4 tsp. granulated sugar. Stir to dissolve and let stand 5 minutes. Mixture will begin to bubble.

Combine margarine, milk, 1/3 cup granulated sugar and salt in saucepan. Heat until mixture is warm and thermometer registers 120-130º degrees.

Place 2 cups soy flour blend in mixing bowl. Add warm milk mixture, dissolved yeast and egg; stir. Stir in 1/3 cup dried apricots and 1/3 cup raisins. Add enough remaining soy flour blend to make a soft dough.

Knead on a floured surface until dough is smooth — about 6 minutes. Place in greased bowl. Turn dough over to grease top of the dough. Cover and let rise until dough is doubled in size — about 45 minutes.

Place dough onto a lightly floured surface. Divide into 24 equal pieces and shape into smooth balls. Place on greased baking sheet. Cover and allow to rest until doubled in size. Make a crisscross slash across the top of each bun with a sharp knife.

Bake at 375* for 15-18 minutes until golden brown.

Combine confectioner’s sugar and 4 tsp. of milk in a small bowl to make a glaze. Brush glaze on each bun and top with apricot strips in crisscross; dab apricot strips with glaze to hold in place. Makes 24 rolls.