Glazed Sweet Rolls - milk

Method

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