DINNER BREADS APLENTY, ALL FROM:1 can Pillsbury Refrigerated Biscuits
CLOVERLEAF ROLLS: Cut each Biscuit into thirds; place three thirds in each ungreased muffin cup. Bake at 475 degrees F for 7 to 10 minutes. Serve hot. Makes 10.
BREAD STICKS: Cut each Biscuit in half; shape each half between hands or on lightly floured surface into a 6-inch long "bread stick”, about the thickness of a pencil. Roll in celery, caraway or sesame seed. Place on ungreased baking sheet. If desired, sprinkle with salt. Bake at 400 degrees F for 12 to 15 minutes. Makes 20.
PARKERHOUSE ROLLS: Flatten each Biscuit to a 3-inch round on ungreased baking sheet. With sharp knife, cut partly through biscuit, slightly off center. Brush center with melted butter or margarine. Fold small "half" over larger "half"; press lightly to seal. If desired, sprinkle with your favorite seed. Bake at 475 degrees F for 7 to 10 minutes. Serve hot. Makes 10.
SESAME BRAIDS: Cut Biscuits into thirds. Roll and stretch each piece into a 5 or 6-inch strip. On ungreased baking sheet, braid three strips together, sealing ends. Brush with beaten egg white; sprinkle with sesame or other seed. Bake at 425 degrees F for 9 to 12 minutes. Serve hot. Makes 10.
TWIN ROLLS:Cut each Biscuit in half; place two halves, cut-side down, in each ungreased muffin cup. Bake at 475 degrees F for 7 to 10 minutes. Serve hot. Makes 10.
From:
Faith's Collection at Recipelink.com
Source: Vintage recipe flyer, Menu Miracles - Ann Pillsbury Makes 'em in Minutes
from Pillsbury Refrigerated Biscuits, 1960's