Pecan Sticky Buns

Recipe View 5 mins Activate the Yeast (5 minutes): In a large mixing bowl, dissolve the yeast in warm water. Let it stand for 5 minutes until foamy, indicating the yeast is active.

Recipe View 10 mins Combine Wet and Dry Ingredients (10 minutes): Add the buttermilk, eggs, 2 1/2 cups of flour, softened margarine, sugar, baking powder, and salt to the yeast mixture. Blend on low speed for 30 seconds, scraping the sides and bottom of the bowl. Then, beat on medium speed for 2 minutes.

Recipe View 15 mins Incorporate Remaining Flour and Knead (15 minutes): Stir in the remaining 3 cups of flour. The dough should be soft and slightly sticky. Knead the dough on a lightly floured surface for about 5 minutes, or approximately 200 turns. Cover the dough and let it rest for 30 minutes.

Recipe View 20 mins Shape the Buns (20 minutes): Divide the dough in half. Roll each half into a 12x7 inch rectangle. Spread each rectangle with 1 tablespoon of softened butter, then sprinkle with 1/4 cup of sugar and 1 teaspoon of ground cinnamon. Roll up each rectangle tightly, starting from the wide side. Pinch the seams to seal well. Cut each roll into 12 equal slices.

Recipe View 10 mins Prepare the Pans and Arrange Buns (10 minutes): Coat two 9-inch round cake pans with 1/4 cup of melted butter, 1/4 cup of brown sugar, and 1/2 cup of chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between the slices to allow for rising. Let the buns rise in a warm place until doubled in size.

Recipe View 30 mins Bake (30 minutes): Preheat the oven to 375 degrees F (190 degrees C). Bake the buns in the preheated oven for 30 minutes, or until golden brown and cooked through.

Recipe View 2 mins Invert and Serve (2 minutes): Immediately after baking, invert the pans onto serving plates to release the sticky buns. Serve warm and enjoy!