yeast rolls, how to get shiny top?

[doughgirl]

We met up with some friends and their families last night at Golden Corral (i know, i know....but it's the only place we could take our combined 8 small children and not feel bad about the ensuing ruckus) for dinner and it was my very first time to taste their wonderful yeast rolls (the only thing worth eating in the entire restaurant, in my opinion).

I've found a copycat recipe online for the rolls, but I was wondering how to get that beautiful shiny top on the rolls? Is it just melted butter? I've tried that before and the butter just sank into the tops of the rolls and they weren't shiny at all. Any ideas?

Thanks for the help!

[hummingbirdkiss]

I have never been to that place but I know that using and egg wash makes my rolls very lovely and shiny

[glennbech]

It might be that have the wrong terminology here, is "eggwash" a whisked egg?

My experience is that using eggs will both brown the crust, and make it more shiny, Using only the white will give more shinyness.

I've also seen somene use gelatin/sugar to give buns an extremely shiny finish :-)

[Marigene]

I wait until the last 8-10 minutes of baking and then brush the egg wash on; that seems to give them a nice sheen and not make the tops real crusty.

[weinoo]

I think I saw Alton Brown use a cornstarch slurry to brush onto bread before baking for that shiny look.

[glennbech]

I wait until the last 8-10 minutes of baking and then brush the egg wash on; that seems to give them a nice sheen and not make the tops real crusty.

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Do you use the whole egg, or just the white ?

[hummingbirdkiss]

It might be that have the wrong terminology here, is "eggwash" a whisked egg?

My experience is that using eggs will both brown the crust, and make it more shiny, Using only the white will give more shinyness.

I've also seen somene use gelatin/sugar to give buns an extremely shiny finish :-)

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I call an eggwash beating the eggs with some water then brushing the rolls with them in as mentioned the last few min of cooking ...yes if you want brown rolls use the whole egg if you want white rolls use the white only ..sorry I was in an hurry and did not clarify

maybe that is the wrong term I dont know?

[Desiderio]

I do the same for rolls etc. wisked eggs with some either milk or water.For some sweet rools or pastries I add some sugar .Slightly beaten egg white works as well for shiness ( sp ?)

[doughgirl]

thanks so much! I tried half of them with an egg/water and half with melted butter on top and the egg ones came out nice and shiny! Unfortunately, I have no pictures as the ravaging hordes attacked them soon after they came out of the oven.

[artisanbaker]

sufficient sugar in your dough

[andiesenji]

Try brushing the tops with cream into which you have mixed a little sugar, less than a teaspoon per 1/4 cup cream.

The casein in the cream will produce a shiny crust.

I learned this when baking for someone who has an allergy to eggs!

[ludja]

Try brushing the tops with cream into which you have mixed a little sugar, less than a teaspoon per 1/4 cup cream.

The casein in the cream will produce a shiny crust.

I learned this when baking for someone who has an allergy to eggs!

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Yup, I use this to brush on pie crusts as well before baking to get that nice shiny crust.

[doughgirl]

Try brushing the tops with cream into which you have mixed a little sugar, less than a teaspoon per 1/4 cup cream.

The casein in the cream will produce a shiny crust.

I learned this when baking for someone who has an allergy to eggs!

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oohh, that's a tip I have never heard before! I'll try that tomorrow when I bake some for breakfast! thanks!