1.Preheat oven to 180°C (160°C fan-forced).
2.Cover apricots with hot water, stand 30 minutes; drain well.
3.Grease 2 nut roll tins. Cream butter and sugar in small bowl with electric mixer until light and fluffy; beat in eggs one at a time, beat until combined. Stir in half the sifted flours with half the milk, then stir in remaining flours and milk; stir in apricots. Spoon mixture evenly into prepared tins.
4.Bake for about 1 hour. Stand rolls in tins, with lids on, for 10 minutes. Remove lids, turn on to wire rack to cool.