Sticky Buns

In a large bowl, dissolve yeast in warm water.

Let stand until creamy, about 10 minutes.

Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine.

Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

Dough should remain soft and slightly sticky.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Divide dough in half and roll each half into a 12x7 inch rectangle.

Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup 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 each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans.

Place 12 dough slices in each pan, leaving a small space between slices.

Cover and let rise until doubled.

Preheat the oven to 375 degrees F (190 degrees C).

Bake in a preheated oven for about 30 minutes.

Invert pans onto plates and serve.