A quickly made yeast bread that is excellent served with dinner or lunch. The original recipe produces pan rolls that are about an inch wide and four inches in length. The tops could be brushed with butter and sprinkled with herbs or seeds before baking.
The recipe comes from the “Bake the No-Knead Way” book published in 1945 by the Pillsbury Company.
The description for the recipe in the book;
Bread box empty? Hungry for fragrant, fresh yeast rolls? Speedy Pan Rolls are the answer! Think of them one minute…serve them one hour later! No-kneading, no shaping! Mix the dough, roll to fit the pan, cut with a knife dipped in melted shortening let rise and bake. Simple and good!
Bake at 425 degrees F. for 20 minutes. The recipe makes 2 dozen rolls.
Directions and ingredients
- 1 cup lukewarm water
- 1/3 cup melted shortening
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 packages of dry yeast, mix well (1 package equals 2 ¼ teaspoons of yeast)
- 1 egg
- 3 ½ cups of flour, mix until dough is well blended and soft
Roll out on a lightly floured surface and fit into a well greased 12×8 inch pan. Cut dough with knife dipped in melted shortening into 1 by 4 inch rolls. Brush tops and cuts with melted butter. Place pan in warm place free of drafts until double in bulk, about 30 minutes.
Bake in a 425 degree F. oven for 20 minutes.
The same dough could be baked in a well greased loaf pan for at least 45 to 55 minutes.
Additions to the dough could be sautéed onions, herbs or grated cheese.
Seeds, such as poppy or sesame could be sprinkled on top of the rolls after brushing them with butter.
If baked without cutting in the pan called for in the recipe, you can cut in larger pieces after baking and then slice those in half to use for sandwiches.
I use a 13x9x2 inch pyrex pan to make these rolls.