This is a clipping from Parade Magazine dated November 6, 1960.

Onion Rolls, made the quick no-knead way, are so delicious that you’re sure to eat one the moment you take them out of the oven. Try them with a savory stew or casserole dish.

Onion Batter Rolls

1 package active dry yeast
1 1/4 cups warm water (110° to 115°)
2 tablespoons soft shortening
2 teaspoons salt
2 tablespoons sugar
2 to 3 tablespoons instant minced onion
3 cups sifted enriched flour

Dissolve yeast in warm water. Add shortening, salt, sugar, onion and half the flour. Beat 2 minutes medium speed on mixer, or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add remaining flour; blend in with spoon until smooth. Scrape batter from sides of bowl. Cover; let rise in a warm place (85°) until double in bulk (about 30 minutes). If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel. Stir down batter by beating about 25 strokes. Spoon batter evenly into greased muffin pan, filling half full. Let rise in warm place (85°) until batter reaches 1/2″ from top of pans (about 40 minutes). Bake in moderate oven (375°) 20 to 25 minutes, depending on size of pans, or until brown. To test, tap top crust; it should sound hollow. Immediately remove from pans to rack. Brush tops with melted butter or shortening. Do not place in direct draft. Makes nine to 12 rolls.