Pinwheel Dinner Rolls

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.