Place 3/4 cup milk and 1/2 cup butter in small saucepan; cook over low heat until butter is melted and mixture is warmed. Stir in 1 tsp. of the lemon juice. Mix 2 cups of the flour, 1/2 cup of the granulated sugar, yeast and salt in large bowl. Add milk mixture; beat 2 minutes with electric mixer on medium speed. Add 3 of the eggs, 1 at a time, beating well after each addition. Stir in enough of the remaining flour to form soft dough.
Place dough on lightly floured surface; knead 5 minutes or until smooth and elastic. Place in greased bowl; brush with melted butter. Cover; let rise in warm place about 1-1/2 hours or until doubled.
Punch down dough. Roll dough to 18x12-inch rectangle; sprinkle with pecans.
Roll up from long end; seal long end. Cut into eighteen 3/4-inch slices. Place, 1 inch apart on, greased cookie sheets; flatten to 4-inch circles. Cover; let rise 45 minutes or until doubled.
Beat cream cheese, remaining 1/4 cup granulated sugar and remaining 1 tsp. lemon juice with electric mixer on medium speed until well blended. Blend in yolk from remaining egg. Make depression in center of each roll; fill with rounded tablespoonful of the cream cheese mixture. Brush dough with remaining egg white, lightly beaten. Bake at 350°F for 15 minutes.
Mix powdered sugar and 3 Tbsp. milk until well blended. Drizzle over warm rolls.
Makes: 18 Sweet Rolls
Make-Ahead: Prepare as directed; cover. Refrigerate until ready to serve. To warm, wrap loosely in foil. Bake at 350°F for 15 minutes
Date: September 26, 2002