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 12×7 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.