Part 1: Making the Dough

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
2. Activate Yeast: In a separate small bowl, dissolve the active dry yeast in lukewarm milk and lukewarm water. Let it stand for 5-10 minutes until foamy. This indicates the yeast is active and ready to use.
3. Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients. Pour in the yeast mixture, beaten egg, and melted butter.
4. Mix and Knead: Using a wooden spoon or your hands, gradually incorporate the wet ingredients into the dry ingredients until a shaggy dough forms.
5. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. If the dough is too sticky, add a tablespoon of flour at a time, kneading until it reaches the desired consistency. You can also use a stand mixer fitted with a dough hook to knead for 6-8 minutes on medium-low speed.
6. First Rise (Bulk Fermentation): Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1 ½ hours, or until doubled in size. This is crucial for developing flavor and a light texture.

Part 2: Preparing the Apricot Filling

1. Rehydrate Apricots (If Necessary): If your dried apricots are very dry and hard, you can rehydrate them by soaking them in hot water for about 15-20 minutes. Drain them well and then chop them finely. This step is less crucial for softer, more pliable dried apricots.
2. Combine Filling Ingredients: In a medium bowl, combine the finely chopped dried apricots, apricot jam or preserves, sugar, melted butter, cinnamon, nutmeg, ginger (if using), and orange zest (if using). Mix well until all ingredients are evenly incorporated. Set aside.

Part 3: Assembling and Baking the Sweet Rolls

1. Preheat Oven and Prepare Baking Pan: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan or a similar sized baking dish. You can also line the pan with parchment paper for easier removal if desired.
2. Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches and about ¼ inch thick.
3. Spread the Filling: Evenly spread the apricot filling over the rolled-out dough, leaving a small border at one of the long edges for sealing.
4. Roll Up the Dough: Starting from the long edge opposite the border, tightly roll up the dough into a log, like you would for cinnamon rolls. Pinch the seam to seal it closed.
5. Cut into Rolls: Using a sharp knife or dental floss (dental floss creates cleaner cuts), cut the log into 12-15 even rolls, each about 1-1 ½ inches thick.
6. Second Rise (Proofing): Arrange the apricot sweet rolls in the prepared baking pan, placing them cut-side up and leaving a little space between each roll for expansion. Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for another 30-45 minutes, or until they are noticeably puffy and almost doubled in size.
7. Bake the Sweet Rolls: Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown on top and cooked through. A toothpick inserted into the center of a roll should come out clean.
8. Cool Slightly: Let the baked apricot sweet rolls cool in the pan for about 10-15 minutes before glazing. This allows them to set slightly and makes them easier to handle.

Part 4: Making the Glaze and Finishing

1. Prepare the Glaze: While the rolls are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk or heavy cream, vanilla extract, and a pinch of salt until smooth and creamy. If you want an extra apricot flavor and a slightly peachy color, stir in 1-2 tablespoons of apricot jam or preserves into the glaze. Adjust the consistency by adding more milk or powdered sugar as needed; it should be pourable but not too thin.
2. Glaze the Rolls: Generously drizzle the glaze over the warm apricot sweet rolls, allowing it to seep into all the crevices. You can glaze them while they are still in the pan or transfer them to a wire rack placed over a baking sheet to catch any excess glaze.
3. Serve and Enjoy: Serve the apricot sweet rolls warm. They are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2-3 days. Reheat gently in the microwave or oven before serving if desired.