4 c. sifted Pillsbury's Best all-purpose flour, plain
1/4 c. granulated sugar
1 1/2 tsp. baking soda
1 tsp. salt
2/3 c. Land O' Lakes chilled butter
2/3 c. whole fresh milk
1/3 c. fresh squeezed lemon juice

Preheat oven to 350 degrees. Sift together dry ingredients. Blend in butter on slow speed, about 2 minutes. Stir lemon juice into milk and add quickly to flour mixture. Beat only enough to form soft dough. Knead 4 or 5 times.

Using rolling pin, roll dough 1/4 inch thick between large plastic sheets. I use open cleaning bags. (Dough is soft and sticky.) Spread on filling, leaving 1 inch margin around edge. Roll in jelly-roll fashion. Cut with scissors into 1-inch slices, and cut each slice into 3 pieces.

Place in lined muffin tin as rolls are cut, using a small spatula. Bake at 350 degrees for 25 minutes, or until golden brown. Serve warm or cold with Cafe 'au Lait. Can be served for breakfast, brunch, or lunchbox treat.

CELESTE FIG FILLING (make this first) :

3 c. fig preserves with syrup, stems removed
1/4 c. Pillsbury's Best all-purpose flour, plain
1 tbsp. grated fresh lemon peel

Puree figs, add lemon peel and flour, and cook on low heat (in a stainless steel saucepan) until a thick paste. Stir from time to time. This takes about 5 minutes. Allow to cool.

NOTE: Use canned figs with thick syrup when available. 3/4 cup Land O' Lakes butter may be substituted for butter.