Our neighbor came by to borrow some foil to make these. We got the results,
afterwards. Yum! I'm not sure that this is her recipe, but her husband is a
baker at a place that makes many fine breads. Her sticky buns didn't have
raisins in them. I think I would just use butter for this. I don't buy
margarine anymore. Don't give me grief over my neighbor's sticky buns, Sheldon!

Sticky Buns


INGREDIENTS:
2 1/2 teaspoons active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1 1/4 cups buttermilk
2 eggs
5 1/2 cups all-purpose flour
1/2 cup margarine, softened
1/2 cup white sugar
2 teaspoons baking powder 2 teaspoons salt
2 tablespoons margarine, softened
1/2 cup white sugar
2 teaspoons ground cinnamon
1/2 cup melted butter 1/2 cup packed brown sugar
1/3 cup raisins
2/3 cup chopped pecans
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------DIRECTIONS:
Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2
1/2 cups flour, 1/2 cup margarine, 1/2 cup white 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. Form dough into a round and place it in an oiled bowl.
Cover it with a damp cloth and leave it in a warm place to rise until doubled.
Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each
half with 1 tablespoon soft margarine, and sprinkle with 1/4 cup white sugar
and 1 teaspoon 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

bake in a preheated 375 degrees F (190 degrees C) oven for about 30 minutes.
Invert and serve.