Glazes

After rolls rise, just before baking, gently apply desired glaze with a pastry brush. Bake as directed in the recipe.

• For a shiny golden crust, use Egg Glaze or Egg Yolk Glaze.

• For a shiny chewy crust, use Egg White Glaze

(crust will be lighter in color).

Egg Glaze

Mix 1 slightly beaten egg with 2 Tbsp. water or milk.

Egg Yolk Glaze

Mix 1 slightly beaten egg yolk with 1 Tbsp. water or milk.

Egg White Glaze

Mix 1 slightly beaten egg white with 1 Tbsp. water.

Note: To keep unused egg yolk fresh for several days, cover with cold water and store in refrigerator in a covered container.

Browned Butter Glaze

2 Tbsp. margarine or butter

2/3 cup powdered sugar

1/2 tsp. vanilla

4 tsp. milk

Heat margarine in a 1-quart saucepan over medium heat until light brown; cool. Stir in powdered sugar and vanilla. Stir in milk until smooth and thin enough to drizzle.

Cinnamon Glaze

Mix until thin enough to drizzle:

1/2 cup powdered sugar

1/4 tsp. ground cinnamon

2 tsp. water

Citrus Glaze

Mix until thin enough to drizzle: 1/2 cup powdered sugar

1 tsp. grated lemon or orange peel

2 tsp. lemon or orange juice

Creamy Vanilla Glaze

Mix until thin enough to drizzle: 1/2 cup powdered sugar 1/4 tsp. vanilla

2 tsp. milk

Garlic Butter

Mix: 1/4 cup margarine or butter, softened 1/8 tsp. garlic powder

Herb-Cheese Butter

Mix: 1/4 cup margarine or butter, softened 1 Tbsp. grated Parmesan cheese

1 tsp. chopped fresh parsley 1/4 tsp. dried oregano leaves Dash of garlic salt

Italian Herb Butter

Mix: 1/4 cup margarine or butter, softened 1/2 tsp. Italian seasoning

Dash of salt