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