Glazes
After rolls rise, just before baking, gently apply desired glaze with a pastry brush. Bake as directed in the recipe.
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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 1 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.
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
Mix: 1/3 cup mashed ripe banana
1/2 cup
Ham and Swiss Spread
Mix: 1 package (3 oz) cream cheese, softened
2 Tbsp. finely chopped, fully cooked, smoked ham
1 Tbsp. shredded Swiss cheese 1/2 tsp. prepared mustard
Herb-Cream Cheese Spread
Mix: 1 container (4 oz) whipped cream cheese
1 tsp. chopped fresh or 1/2 tsp. dried dill weed 1 small clove garlic, finely chopped
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