SWEET DOUGH: Dissolve yeast in warm water in a large mixing bowl. Add buttermilk,eggs, 2.5 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 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with quarter cup sugar and 1 tsp cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into dozen slices. Coat two 23 cm round cake pans with quarter cup melted butter, quarter cup brown sugar, and half cup chopped pecans in each pan. Place dozen dough slices in each pan,leaving a small space between slices. let rise until doubled. Bake in a preheated 190ºC oven for about 30 minutes. Invert pans onto serving plates. Makes 2 dozen. Origin: Hearth and Home Companion Shared by: Sharon Stevens.