Pecan Sticky Buns You Have To Try

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Pecan Sticky Buns

"Yummy! Everyone's favourite - gooey, sticky, and wealthy."

Ingredients :

four half of teaspoons energetic dry yeast
half cup heat water (one hundred ten ranges F/45 ranges C)
1 1/four cups buttermilk
2 eggs
5 half of cups all-purpose flour
half of cup margarine, softened
half of cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
half of cup white sugar
2 teaspoons floor cinnamon
1 cup chopped pecans
half cup packed brown sugar
1/2 cup butter, melted

Instructions :

Prep : 30M	Cook : 24M	Ready in : 1H40M

Dissolve yeast in heat water in a huge blending bowl. Add buttermilk, eggs, 2 half of cups flour, half cup of the butter or margarine, half of cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low pace, scraping aspects and bottom of bowl. Beat 2 mins on medium velocity. Stir in final three cups flour. (Dough need to remain gentle and slightly sticky) Knead for 5 minutes, or about 2 hundred activates a gently floured board. Cover dough and permit to relaxation for half an hour.
Divide dough in half of and roll every 1/2 right into a 12x7 inch rectangle. Spread every half of with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the floor cinnamon. Roll up the halves, starting at the wide side. Seal nicely through pinching the seams. Cut each roll into 12 slices.
Coat two nine inch spherical cake pans with 1/four cup melted butter, 1/four cup brown sugar, and half of cup chopped pecans in each pan. Place 12 dough slices in every pan, leaving a small space between slices. Let rise until doubled.
Bake in a preheated 375 levels F (190 stages C) oven for 30 minutes. Invert pans onto serving plates without delay.

Notes :

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