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 by: Sharon Stevens.

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