6 1/4 to 6 3/4 cups all-purpose flour, divided
1 1/2 cups granulated sugar, divided
2 packages active dry yeast
1 1/2 teaspoons salt
1 cup water
1 cup milk
1/2 cup butter or margarine
Filling and Icing
8 ounces cream cheese, softened
1/2 teaspoon finely shredded lime peel
3 tablespoons lime juice, divided
1/2 cup sifted confectioners' sugar
1 teaspoon butter or margarine, melted
Combine 2 cups of the flour, 1/2 cup of the granulated sugar, the yeast, and salt; set aside.
In a saucepan combine water, milk, and the 1/2 cup butter. Heat and stir just until warm (120 degrees F to 130 degrees F) and butter is almost melted. Add to flour mixture; add egg. Beat with an electric mixer at low speed for 30 seconds, scraping bowl constantly. Beat for 3 minutes at high speed.
Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball.
Place in a greased bowl. Cover; let rise in a warm place until double (about 1 hour).
Punch down. Turn out onto a floured surface. Divide in half. Cover; let rest for 10 minutes.
For filling, combine the cream cheese, lime peel, 2 tablespoons of the lime juice, and 1/2 cup of the remaining granulated sugar. Set aside.
For icing, combine the confectioners' sugar, the remaining 1 tablespoon lime juice, and the melted butter or margarine. Set aside.
On a floured surface, roll each portion of dough into a 14 x 9-inch rectangle. Sprinkle each with 1/4 cup of the remaining granulated sugar. Starting from a long side, roll up jellyroll style. Cut into 12 slices; arrange slices 2 inches apart on a lightly greased baking sheets.
Make indentations in centers; fill each indentation with a scant tablespoon of the filling. Repeat with remaining dough, sugar, and filling. Bake at 375 degrees F for 18 to 20 minutes or until golden. Let stand 2 minutes; drizzle with icing.