As I ponder this, I don’t think a loaf pan is the correct vessel unless you wanted REALLY tall rolls. I think an 8x8x2 brownie pan might work well. I am imagining [and just thinking out loud here] that you would divide your dough into 8 parts, form them into skinny batards after the first rise, place them in the pan, side by side, and let proof for the second rise. Before baking, using a lame or knife to create the split cutting down about 1/2". Not sure if an egg wash would be a good or bad thing. Bake until done, pull apart, open the roll after slicing, and enjoy.
