Make the Dough:

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.

In a saucepan, combine the milk, water and butter. Place on the stove and heat until very warm (120°F (49°C)- 130°F (54°C)) * The butter or margarine does not need to melt.

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.

Knead:

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.) Turn the dough out onto a floured surface and knead once or twice to coat with flour. Place the dough in a clean bowl with a greased interior. Turn the dough several times so that the dough is greased also. Cover with a clean towel.

Quick First Rise:

Place the bowl with the dough in a deep baking pan or skillet. Add hot tap water (98°F/36.7°C) to the baking pan or skillet, taking care not to splash water onto the dough in the bowl. Allow the dough to rise for 15 minutes.

Meanwhile, prepare two muffin tins by spraying each cup with vegetable spray (Each muffin tin should have 12 cups.)

Quick Second Rise

Return the dough to the floured surface. Cut the dough in half and roll into a rectangle. Cut the rectangle into equal strips, about 1”/2.5cm wide. Roll the 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 a clean towel and allow to rise for 15 minutes. Meanwhile, preheat your oven to 425°F (218°C.)

Bake:

Bake the rolls for 10-12 minutes until golden brown.