Preheat oven to 425 F.
In a medium-sized mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a small bowl, whisk together buttermilk, tomato juice, molasses, and butter.
Pour wet ingredients into dry ingredients, mix together with your hands and knead a couple of times until a smooth dough ball forms.
Divide into two pieces.
Roll each half of the dough on a floured board to an approximately 12" x 8" rectangle.
Spread half of the filling on each rectangle, leaving a 1/4" border on all sides.
Roll up each rectangle, starting on the long side.
Cut each roll into eight pieces.
Arrange the pieces on the liquid in the pie pan. They will almost look like they are drowning.
Place pie pan on a cookie sheet in case it overflows, and bake for 10 minutes.
Reduce heat to 350 F and bake for another 30 minutes.
Cover with foil (to keep the buns from burning) and bake for another 15 minutes or until a toothpick stuck into the center of a bun comes out clean.
Remove from the oven and immediately invert onto a plate.