Dough:

2 pkgs. active dry yeast
1/2 c. warm water
1 1/4 c. buttermilk
2 eggs
approx. 5 1/2 to 6 c. all-purpose flour
1/2 c. (1 stick) butter, softened
1/2 c. sugar
2 tsp. baking powder
2 tsp. salt

In large mixing bowl, dissolve yeast in warm water. Add buttermilk, eggs, 2 1/2 cups flour, butter, sugar, baking powder and salt. Blend 1/2 minute on low speed of mixer. Stir in enough remaining flour with wooden spoon to make dough easy to handle. (Dough should remain soft and slightly sticky). Turn dough onto well floured board; knead 5 minutes.

Filling:

1 c. (2 sticks) butter, melted
1 3/4 c. sugar, divided
3 tbsp. ground cinnamon
1 1/2 c. raisins

Heat oven to 375°F. Divide dough into 2 parts. To each part: roll out on board. Coat with 1/2 filling mix made from melted butter, sugar, cinnamon and raisins. Roll up and slice in 1-inch thickness. Place on baking sheet and cover each with pecan mix (see below). Bake 25 to 30 minutes at 375°F. Immediately transfer buns to a piece of aluminum foil and let cool before serving.

Gooey Butterscotch Pecan mix:

4 tbsp. (1/2 stick) butter
1 c. brown sugar
1/2 c. dark corn syrup
1/2 c. pecans, chopped
1/4 c. raisins

In a saucepan, melt 4 tablespoons butter. Add sugar and syrup. Heat to dissolve sugar. Then add chopped pecans and raisins.

Submitted by: Dawn Newman