Bread Alone's
Orange Blossom Muffins

1 cup milk
‡ cup sour cream
2 eggs
3‡ cups all porpose flour
1 cup sugar
1‡ tablespoons baking powder
‡ teaspoon salt
1‡ sticks cols butter cut into pats
‡ cup orange juice
Zest of one orange
2 tablespoons orange liquer
light brown sugar (about ‡ cup)

Preheat oven to 350 degrees. Butter standard muffin tins. Whisk the milk, sour cream and eggs together in a mixing bowl and set aside. In the bowl of an electric mixer fitted with a patties or using a wooden spoon in a mixing bowl, combine the dry ingredients. Cut in the butter until the mixture resembles cornmeal. Pour the sour cream mixture into the butter and flour mixture and mix until dough comes together. DO NOT OVER mix. Gently fold the orange juice, zest and the orange liqueur into the batter. Using an ice cream scoop fill the muffin cups about æ full. Sprinkle the tops with a little brown sugar, about ‡ to æ teaspoon per muffin. Bake in the center of the oven for about 25 minutes. Immediately turn muffins out of the tins onto a cooling rack. Make about 16 muffins.

GRANDMA'S ORANGE ROLLS

2 pkg active dry yeast
‡ cup warm water (110† to 115†)
2 cup warm milk (110† to 115†)
‡ cup shortening
‡ cup sugar
2 teaspoon salt
2 eggs, lightly beaten
7 to 8 cups all-purpose flour

FILLING:
2 cups sugar
1 cup butter or margarine, softened
4 Tablespoons grated orange peel

GLAZE:
2 cup confectioners' sugar
8 teaspoons butter or margarine, softened
8 to 10 teaspoon milk
1 teaspoon lemon extract

In a small bowl, dissolve yeast in water. In a large mixing bowl, mix milk, shortening, sugar, salt and egg. Add yeast mixture and blend. Stir in enough flour to form a soft dough. Knead on a lightly floured board until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into a 24-in x 10-in. rectangle. Mix filling ingredients until smooth. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 12 rolls. Place in two greased 13-in x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 350† for 20 minutes until lightly browned. Mix glaze ingredients; spread over warm rolls. Yield: 24 rolls.