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
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
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
40 |
| 41 |
