Recipe: Dinner Breads Aplenty (Pillsbury refrigerated biscuits flyer, 1960's)

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