Pecan Sticky Buns

Ingredients

• 4.5 teaspoons yeast dry
• 2 teaspoons double-acting baking powder 
• 0.5 cup brown sugar packed
• 0.5 cup butter melted
• 1.3 cups buttermilk 
• 2  eggs 
• 5.5 cups flour all-purpose
• 2 teaspoons ground cinnamon 
• 0.5 cup butter softened
• 1 cup pecans chopped
• 2 teaspoons salt 
• 0.5 cup water (110 degrees F/45 degrees C)
• 0.5 cup granulated sugar white

Equipment

• bowl
• frying pan
• oven
• mixing bowl
• blender

Directions

1. Dissolve yeast in warm water in a large mixing bowl.
2. 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.
3. Divide dough in half and roll each half into a 12x7 inch rectangle.
4. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon.
5. Roll up the halves, beginning at the wide side. Seal well by pinching the seams.
6. Cut each roll into 12 slices.
7. 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.
8. Place 12 dough slices in each pan, leaving a small space between slices.
9. Let rise until doubled.
10. Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.