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 12x7 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.
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|Serving Size: 1 Serving (1599g)|
|Recipe Makes: 2|
|Calories from Fat: 1556 (34%)|
|Amt Per Serving||% DV|
|Total Fat 172.9g||231 %|
|Saturated Fat 78.2g||391 %|
|Monounsaturated Fat 59.5g|
|Polyunsanturated Fat 20.6g|
|Cholesterol 1338.2mg||412 %|
|Sodium 1654.1mg||57 %|
|Potassium 1576.6mg||41 %|
|Total Carbohydrate 697.4g||205 %|
|Dietary Fiber 20.3g||81 %|
|Sugars, other 677.1g|
|Protein 81.6g||117 %|
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Calories per serving: 4585
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