Pecan Sticky Buns recipe

2 servings

4 1/2 teaspoons active dry yeast

1/2 cup warm water (110 degrees F/45 degrees C)

1 1/4 cups buttermilk

2 eggs

5 1/2 cups all-purpose flour

1/2 cup margarine, softened

1/2 cup white sugar

2 teaspoons baking powder

2 teaspoons salt

2 tablespoons butter, softened

1/2 cup white sugar

2 teaspoons ground cinnamon

1 cup chopped pecans

1/2 cup packed brown sugar

1/2 cup butter, melted

Dissolve yeast in warm water in a large mixing bowl.

Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the 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 12x7 inch rectangle.

Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the 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.

Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes.

Invert pans onto serving plates immediately.