Pinwheel Dinner Rolls - cooking recipe

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

Preparation

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.