Follow directions for Yeast dough (recipe [page 23]). Divide dough into 16 equal parts. Roll each piece between hands into pencil-like strips 8″ long. Melt ¼ cup butter. Spread part of butter in bottom of 13×9½×2″ oblong pan. Put strips of dough in pan. Brush tops with rest of butter. Sprinkle with caraway seeds, poppy seeds, celery seeds, sesame seeds, or garlic salt. Cover with damp cloth. Let rise in warm place (85°) until light, about 1 hr. Heat oven to 425° (hot). Bake 15 min., until light golden brown. Turn oven off. Allow bread sticks to remain in oven 15 more minutes to crisp.
Bisquick Herb Yeast Rolls
Follow directions for Yeast dough (recipe [page 23])—except add ¼ tsp. nutmeg, ½ tsp. sage, and 1 tsp. caraway seeds to the Bisquick.
Mustard Buns for Hot Dogs
Follow directions for Yeast dough (recipe [page 23])—except add 2 level tbsp. prepared mustard. Divide dough into 8 pieces; shape like a hot dog bun.
Onion Buns
Follow directions for Yeast dough (recipe [page 23])—except add ½ cup finely chopped onion and use 2⅔ cups Bisquick. Divide dough into 10 portions and shape in oblongs or rounds. Good with wieners and hamburgers.
Hawaiian Yeast Rolls
