3 ½–4 ½ cups all-purpose flour, unsifted (450g-575g)
3 tbsp. sugar (37.5g)
1 tsp. salt (4g)
2 pk. active dry yeast (14g)
1 cup milk (240ml)
½ cup water (120ml)
¼ cup butter or margarine (57g)
Extra butter for topping
In the bowl of an electric mixer, add 1 ½ cups (187g) of the flour, and all of the sugar, salt and yeast. Affix the paddle attachment to the mixer. Stir to combine well.
Pour a small amount into the dry ingredients in the mixer and turn the mixer on. Allow the ingredients to combine for about 1 minute.
Turn the mixer off and scrape down the interior sides of the bowl. Add another cup of flour and repeat mixing and scraping. Add one more cup of flour, mixing and scraping again.
Switch to the kneading attachment and knead the dough for 3-4 minutes on medium speed. Add ¼ cup (32g) of flour when the dough appears sticky (Do not exceed 4 ½ cups/575g total.)
Meanwhile, prepare a muffin tins by greasing each cup with vegetable oil (Each muffin tin should have 12 cups.)
On a floured surface, roll out the dough into a long rectangle, about ¼” (.6cm) thick.
Cut the rectangle into 12 equal strips, about 1”/2.5cm wide. Roll a dough strip into a pinwheel shape. Place the pinwheel in a prepared cup of the muffin tin. Prepare all of the strips in this fashion. Roll out the remaining dough, cut into strips and shape into pinwheels as before.
Cover with plastic wrap and store in the refrigerator overnight. (Rolls will have completely risen in 2-24 hours.
When you are ready to bake the rolls remove from the refrigerator, remove the plastic wrap and allow to come to room temperature for 15 minutes. Meanwhile, preheat your oven to 425°F (218°C.)
Top each roll with 1/2 tsp (2g) of butter before baking. Bake the rolls for 10-12 minutes until golden brown