Title: Pecan sticky buns
 Categories: Breads
      Yield: 2 Servings
 
      2 pk Active dry yeast
    1/2 c  Warm water (105 to 115F)
  1 1/4 c  Buttermilk
      2    Eggs
  5 1/2 c  All purpose flour
    1/2 c  Soft butter or margarine
    1/2 c  Sugar
      2 ts Baking powder
      2 ts Salt
           FILLING:
      2 tb Soft butter
    1/2 c  Sugar
      2 ts Cinnamon
    1/2 c  Melted butter
    1/2 c  Firmly packed brown sugar
      1 c  Chopped pecans
 
  SWEET DOUGH:
  
  Dissolve yeast in warm water in a large mixing bowl. Add
  buttermilk,eggs, 2 1/2 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 1/4 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 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. 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