Pinwheel Dinner Rolls
- Ready In:
- 55mins
- Ingredients:
- 7
- Yields:
-
12 rolls
- Serves:
- 6
ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1⁄4 cup cold butter or 1/4 cup margarine
- 1⁄4 cup softened butter
- 1 cup cold milk
directions
- Preheat oven to 400 degrees Fahrenheit.
- Generously grease an 8" square baking pan with butter.
- If you have a Kitchen-Aid (or similar) mixer with a dough hook or the paddle (not the wire wisk), use it. If not, get a big ol' bowl and do it the way your grandma did.
- In a large bowl (or mixer bowl), combine flour, sugar, baking powder, and salt.
- Cut in 1/4 cup cold butter or margarine until crumbly. If using a mixer, be careful not to overmix.
- Add 1 cup cold milk, all at once.
- Stir just enough to combine the ingredients into a dough.
- Turn dough out onto a floured board. I use my countertop for this.
- Knead dough 8 times. Do not overknead.
- Work dough out into a rectangle about 12 inches long and 6 inches wide. Trim off any odd bits and use them to fill in any missing sections. You want to have a fairly good rectangle shape so you can get 12 good rolls out of it.
- Slather the top of that dough rectangle with the softened butter. Cake it on there. Oh yes. If 1/4 cup doesn't look like enough, get more.
- Roll up as you would a jelly roll. At this point, if you roll it around a bit, you can carefully roll it to grow a bit longer if you feel it necessary.
- Cut the dough "snake" in half. Cut each of the halves in half. Cut each of those quarters into three pieces. You should end up with 12 equal pieces.
- Place the 12 pieces into the greased 8" square pan. I stagger them in four rows of three, in a "honeycomb" pattern. Don't worry about the dough not touching every bit of pan, they will rise in the oven.
- Bake for 20-25 minutes.
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