Sticky Pecan Buns

Combine yeast and warm water in a spacious mixing container to initiate the fermentation process. Introduce buttermilk, eggs, 2 1/2 cups of flour, 1/2 cup margarine, 1/2 cup sugar, baking powder, and salt into the mixture. Utilize a low-speed mixer for 30 seconds to blend ingredients thoroughly, ensuring all components are well incorporated and scraping the sides and bottom of the bowl as necessary. Switch to a medium-speed mixer for an additional 2 minutes, continuing to blend until ingredients are fully combined.

Add the remaining 3 cups of flour and mix until a soft, slightly sticky dough forms. Proceed to knead the dough for 5 minutes or approximately 200 turns on a lightly floured surface. This will develop the gluten in the dough, giving it structure and texture.

Cover the dough with a damp cloth or plastic wrap and allow it to rest for 30 minutes, enabling the yeast to ferment and the dough to relax.

Divide the dough in half and shape each portion into a 12x7 inch rectangle. Spread each half with 1 tablespoon of soft butter, followed by a sprinkle of 1/4 cup sugar and 1 teaspoon ground cinnamon. Roll up the dough, starting from one of its longer edges, to form a tight cylinder. Seal the seam by pinching it firmly in place.

Cut each roll into 12 equal slices, creating uniform buns for presentation.

Coat two 9-inch round cake pans with a mixture of 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Arrange the dough slices in the prepared pans, leaving a small gap between each bun to allow for even rising.

Allow the buns to rise until they have doubled in size, indicating that they are fully fermented and ready for baking.

Preheat the oven to 375 degrees F (190 degrees C) before placing the buns in the preheated oven for 30 minutes. Remove the pans from the oven immediately and transfer the buns to serving plates, preserving their warm, freshly baked texture.