This recipe makes 2 dozen luscious rolls.
1 cup warm water (110 to 115 degreed F.)
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
1 teaspoon salt
4 to 4 1/2 cups all-purpose flour
1/4 cup Additional melted butter (optional)
1 can lemon pie filling (21 ounces)
1 Tablespoon butter, softened
3 cups powdered sugar
2 to 4 Tablespoons lemon juice
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). You want a soft slightly sticky dough. If you add too much flour your rolls will be heavy. A soft dough will produce light and flaky rolls. Cover with a piece of plastic wrap that you've sprayed with non-stick cooking spray and refrigerate 2 hours or up to 4 days. I like to make the dough the night before; then it takes less time in the morning to finish up the rolls.
Grease a 15 x 17 inch baking pan. Turn the chilled dough out onto a lightly floured board. Roll into a large thin (about 1/8 to 1/4 inch thick) rectangle. Brush on the additional melted butter, if desired. Spoon a thin layer of pie filling over melted butter on dough. Spread it just barely to the edges and leave about 1/4 inch of the edge bare near one side so you can pinch it together and seal your dough after rolling. Starting at the edge oppposite the bare side, roll the dough into a roll. Pinch the edge into the side of the roll to seal the edge. Cut into sections about 1 inch thick. Place cut rolls, cut side down, into greased pan. I had a little lemon pie filling left over, so I just spooned a small dollop on the top of each roll in the pan. Cover with sprayed plastic wrap and let rolls rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees F. Bake until rolls are golden brown, about 15 minutes. While rolls are baking, mix up the lemon glaze.
In a small bowl place 1 Tablespoon butter. Add 3 cups powdered sugar, one cup at a time, and mix well. Add lemon juice 1 teaspoon at a time, until it reaches the desired consistency. You don't want it to be as thick as frosting, but it should be too thick to pour. When the rolls are done. Remove them from the oven and while they are still hot drizzle the glaze over the tops. It will melt down into the rolls. If you have enough glaze, drizzle a second time. Let rolls sit for 5 to 10 mintutes. Break rolls apart and serve.