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 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 |
Choco-Banana Spread
Mix: | 1/3 cup mashed ripe banana |
| 1/2 cup |
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