Name: Pecan Sticky Buns
Ingredients: 4.5 teaspoons active dry yeast; 0.5 cup warm water (110 degrees F/45 degrees C); 1.25 cups buttermilk; 2 large eggs; 5.5 cups all-purpose flour; 0.5 cup margarine, softened; 0.5 cup white sugar; 2 teaspoons baking powder; 2 teaspoons salt; 2 tablespoons butter, softened; 0.5 cup white sugar; 2 teaspoons ground cinnamon; 1 cup chopped pecans; 0.5 cup packed brown sugar; 0.5 cup butter, melted

Ingredients

4.5 teaspoons active dry yeast
0.5 cup warm water (110 degrees F/45 degrees C)
1.25 cups buttermilk
2 large eggs
5.5 cups all-purpose flour
0.5 cup margarine, softened
0.5 cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
0.5 cup white sugar
2 teaspoons ground cinnamon
1 cup chopped pecans
0.5 cup packed brown sugar
0.5 cup butter, melted

Steps

Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup 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 for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
Divide dough in half and roll each half into a 12×7 inch rectangle. Spread each half with 1 tablespoon soft butter; sprinkle with 1/4 cup sugar and 1 teaspoon ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
Coat two 9-inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
Preheat the oven to 375 degrees F (190 degrees C).
Bake buns in the preheated oven for 30 minutes. Invert pans onto serving plates immediately.