Add 3 cups of the flour and mix until smooth. Gradually and thoroughly mix in 2 more cups of the flour; dough will be soft.
4
Turn out on lightly floured surface and knead until smooth and elastic, 5 to 8 minutes, using the remaining 1/2 cup flour to keep dough from sticking.
5
Place dough in large greased bowl; turn to grease top; cover. Let rise in a warm place until double in bulk, 30-40 minutes.
6
Divide dough in half. On lightly floured surface, roll out 1/2 to a 14x10 inch rectangle; spread with 1 tablespoon of the soft butter and sprinkle with half the sugar-cinnamon mixture.
7
Starting at long side, roll up jelly roll fashion; punch edge to seal.Cut into 12 pieces; set aside. Do same with second half of dough.
8
Make up topping. Divide this syrup between two greased 13x9 inch pans. Sprinkle nuts over syrup. Place 12 slices of dough; cut sides down in each pan.
9
Cover and let rise in a warm place until double in bulk, 30 to 40 minutes.
10
Bake in a preheated 350 degree oven until golden brown 25 to 30 minutes. Immediately invert on cookie sheet or wire rack to cool. Makes 24.
11
Into a small saucepan, turn butter, sugar, light molasses and water. Stir over moderate heat until sugar dissolves and mixture simmers. (Topping can be made in microwave: Place all ingredients in bowl, heat on high for 2 1/2 minutes, stirring after every minute.)