In a large bowl, whisk together the baking soda, sugar, salt, yeast, and 1 cup of the flour.
In a saucepan, heat the buttermilk and cooking oil over medium heat until warm (about 120°); add the buttermilk mixture to the flour mixture and beat on high speed for 2 minutes.
Stir in 1½ cups of the remaining flour and beat with a wooden spoon until smooth.
Using a portion of the remaining flour, lightly flour a clean surface and turn out the dough.
Knead for about 8 minutes, adding more flour as needed to prevent sticking.
Let the dough rest on the work surface while preparing the muffin pans.
In a small bowl, combine the water, 4 tablespoons of the melted butter, and ½ cup of the brown sugar.
Distribute the mixture evenly among 12 muffin cups.
Top with the pecans, evenly divided between the muffin cups.
Roll out the dough into a 12 × 15-inch rectangle.
Brush the dough with the remaining 2 tablespoons of melted butter.
Combine the cinnamon with the remaining ¼ cup brown sugar and sprinkle evenly over the buttered dough.
Starting at a shorter end, roll up the dough into a log.
(It will be about 12 inches long.
) Cut into 12 equal rounds and place them, cut side down, in the prepared muffin cups.
Let rise until doubled (about 1 to 1½ hours).
Preheat the oven to 350° and bake for 25 minutes or until done.
Remove the pans from the oven and immediately invert onto serving plates, leaving the pans inverted over the rolls so the melted syrup and pecans have a chance to drip from the pan onto the rolls.
Remove the pans and allow the sticky buns to cool for another 10 minutes before eating.
In a large bowl, whisk ¾ cup all-purpose flour with the sugar, caraway seeds, salt, and yeast.
In a small saucepan, heat the milk and shortening to 120° to 130°.
Add the warm milk mixture and the egg to the flour mixture and blend; beat for 3 minutes on medium speed.
Add the rye flour and beat well; then add enough of the remaining all-purpose flour to make a stiff batter.
Grease a muffin pan; spoon the batter into the prepared muffin cups to ⅔ full and let the batter rise, uncovered, for about 25 to 30 minutes in a warm place.
In the meantime, preheat the oven to 400°.
Bake the rolls for 12 to 15 minutes or until done.
In a large bowl, mix together the yeast, warm water, and sugar.
When the yeast and sugar have dissolved, add the warm milk, egg, salt, and 2 cups of the flour.
Mix well, add the melted butter, and mix again.
Next, add enough of the remaining flour to make a smooth dough.
(It won’t be quite as firm as you would need for a kneaded dough.
) Do not knead.
Instead, cover the bowl and let it sit in your refrigerator overnight so the dough has a chance to stiffen up enough to handle the next day.
Several hours before you need the rolls, remove the bowl from the refrigerator, divide the dough into thirds, and then turn out the dough onto a floured work surface.
Roll each piece of dough into a thin round.
Cut each piece into 12 pie-shaped wedges.
Roll up each wedge, from the outside to the center, into a crescent.
Place them on a greased pan; don’t crowd.
Cover the pans and let the rolls rise until double, about 2 hours.
(This could take a bit longer if the dough is very cold.
)
Bake in a preheated 425° oven or until baked through and very lightly browned.
