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41
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
40
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