Glazed Sweet Rolls

Directions

1. 1
   Place 3/4 cup of the milk and 8 Tbsp.
2. 2
   (1 stick) of the butter in small saucepan; cook on low heat until butter is completely melted and mixture is well blended.
3. 3
   Stir in 1 tsp.
4. 4
   of the lemon juice.
5. 5
   Mix 2 cups of the flour, 1/2 cup of the granulated sugar, the yeast and salt in large bowl.
6. 6
   Add milk mixture; beat with electric mixer on medium speed 2 min.
7. 7
   Add 3 of the eggs, 1 at a time, beating well after each addition.
8. 8
   Stir in enough of the remaining 1-1/2 cups flour to form soft dough.
9. 9
   Place dough on lightly floured surface; knead 5 min.
10. 10
    or until smooth and elastic.
11. 11
    Place in greased bowl.
12. 12
    Melt remaining 2 Tbsp.
13. 13
    butter; brush onto dough.
14. 14
    Cover; let rise in warm place about 1-1/2 hours or until doubled in volume.
15. 15
    Punch down dough.
16. 16
    Place on floured surface; roll out to 18x12-inch rectangle.
17. 17
    Sprinkle with pecans.
18. 18
    Roll up from 1 of the long ends; press edges together to seal.
19. 19
    Cut into 18 (3/4-inch-thick) slices.
20. 20
    Place, 1 inch apart, on greased baking sheets; flatten each into 4-inch circle.
21. 21
    Cover; let rise in warm place 45 min.
22. 22
    or until doubled in volume.
23. 23
    Preheat oven to 350F.
24. 24
    Beat cream cheese, remaining 1/4 cup granulated sugar and remaining 1 tsp.
25. 25
    lemon juice with electric mixer on medium speed until well blended.
26. 26
    Add yolk from remaining egg; mix well.
27. 27
    Make depression in center of each roll; fill with rounded tablespoonful of the cream cheese mixture.
28. 28
    Lightly beat remaining egg white; brush onto dough.
29. 29
    Bake 15 min.
30. 30
    or until lightly browned.
31. 31
    Remove to wire racks.
32. 32
    Mix powdered sugar and remaining 3 Tbsp.
33. 33
    milk until well blended.
34. 34
    Drizzle over warm rolls.