|Cook and serve lemon pudding/pie mix||3 Ounce (1 Package)|
|Active dry yeast||1⁄2 Ounce (2 Package, 1/4 Ounce Each)|
|Sugar||2 Teaspoon (Plus 3/4 Cup Sugar)|
|Warm water||1 Cup (16 tbs) (110° To 115°)|
|Eggs||4 , separated|
|Warm milk||1 Cup (16 tbs) (110° To 115°)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|All purpose flour||9 Cup (144 tbs)|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
|Lemon juice||2 Teaspoon|
Prepare pudding mix according to package directions; cover and refrigerate.
In a small bowl, dissolve yeast and 2 teaspoons sugar in warm water; let stand for 5 minutes.
In a mixing bowl, beat egg yolks and remaining sugar until thickened.
Add the yeast mixture, milk, butter, salt, egg whites and 4 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide into 36 pieces.
Roll each piece into a ball.
Place 2 in apart on greased baking sheets.
With thumb, make a large indentation in center of each ball; stretch to 3-1/2 in in diameter.
Place about 2 teaspoons of pudding in each indentation.
Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 15-20 minutes or until golden brown.
Remove from pans to wire racks.
For glaze, combine the confectioners' sugar, lemon juice and enough milk to achieve desired consistency.
Drizzle over warm buns.