Recipe - Pecan Sticky Buns

2 pack Active dry yeast
One half cup Warm water (105 to 115F)
1 One fourth cup Buttermilk
2 Eggs
5 One half cup All purpose flour
One half cup Soft butter or margarine
One half cup Sugar
2 teaspoon Baking powder
2 teaspoon Salt
FILLING:
2 tablespoon Soft butter
One half cup Sugar
2 teaspoon Cinnamon
One half cup Melted butter
One half cup Firmly packed brown sugar
1 cup Chopped pecans

SWEET DOUGH:

Dissolve yeast in warm water in a large mixing bowl. Add buttermilk,eggs, 2
One half cups flour, butter, sugar, baking powder and salt. Blend 30 seconds
with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes
on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft
and slightly sticky) Knead 5 minutes, or about 200 turns on a lightly
floured board.

Divide dough in half and roll each half into a 12x7 inch rectangle. Spread
each half with 1 tbsp soft butter and sprinkle with One fourth cup sugar and 1 tsp
cinnamon. Roll up halves, beginning at wide side. Seal well by pinching
the seams. Cut each roll into 12 slices. Coat two 9 inch round cake pans
with One fourth cup melted butter, One fourth cup brown sugar, and One half cup chopped pecans
in each pan. Place 12 dough slices in each pan,leaving a small space
between slices. let rise until doubled. Bake in a preheated 375 F oven for
about 30 minutes. Invert pans onto serving plates. Makes 2 dozen.

Origin: Hearth and Home Companion Shared by: Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini