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The Ultimate Guide to Perfect Looking Breads and Rolls. Learn what 12 different washes did for the tops of our dinner rolls.
When I first got married, I was obsessed with finding our own family recipes. The recipes I would make every holiday and every time guests came over. I wanted the recipes to be so good that people wouldn’t just ask for the recipe, they would say “I NEED that recipe”.
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Dinner rolls were high on my list to perfect. And we did find that recipe. This recipe is what kickstarted our search for the best cinnamon rolls. If you haven’t tried our homemade dinner rolls, please do. They are buttery and soft and go well with everything from chicken and noodles to a Thanksgiving turkey dinner.
From day 1 I knew the roll recipe tasted perfect, but a few years later I wanted my rolls to look perfect, too. How exactly did bakers get that golden brown, shiny top to their rolls? Or the buttery roll that didn’t shine but was oh, so soft on top?
If you’re looking of the perfect bread glaze for your dinner rolls or homemade bread recipes, this is your guide. I tested 12 different bread washes that go on before baking, and I tested a couple that get glazed after baking as well.
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It goes into the oven. Without a bread wash, some rolls and bread can be dull and pale in appearance and may not be as appetizing looking as you’d like. Bread washes have varying results: shiny, golden brown, light brown, matte, salty and even sweet.
I tested our dinner roll recipe with 12 different types of bread washes. I’ll show you a picture of how each turned out, plus explain the look and texture of each.
For starters, though, our first wash is actually no wash at all. This is the control of our experiment. Here’s how dinner rolls with no wash look. Still nice and golden brown:
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Appearance: These were the darkest rolls, thanks to the fat from the yolk and the cream. These were almost as shiny as the egg only wash.
Texture: Same as with the butter, when fresh from the oven they had a slight crispness to the tops, but that softens quickly as they cool.
The differences aren’t as noticeable in pictures as they are in person, but there are definitely differences. Here’s what you should know.
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The washes don’t change the flavor a lot, except for my beloved brushed butter 😋 , but as far as looks go, my family chose the egg white + cream wash as the roll that they would choose.
Why? Because it had a golden brown look without being too “orange” from the egg yolk. It had a traditional look with a nice shine.
I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.Egg wash is a magical yet really simple technique, the reason why pastries look so perfectly golden brown with a beautiful glossy finish in professional pastry shops and bakeries.
Comparing Different Types Of Washes For Baking
I've tested 15 different versions and am going to share with you everything I know about egg wash. From which one you should use for different types of baked goods, different variations based on diet types, and my favorite.
And if you prefer egg-free or vegan, don't worry! I've also tested 7 substitutes for egg wash that include both egg-free and vegan variations to suit any dietary need. There is an egg wash or substitute for everyone!
Basically, egg wash is simply egg (either whole egg, yolk only, or white only) that has been whisked together and thinned out with either a bit of water, milk, or cream and then brushed on top of baked goods right before they are baked. It's used to add golden brown color and shine to baked goods and in some cases to seal the edges of pastry or enforce the structure.
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There is egg wash for bread like brioche and egg wash for pastry like hand pies as well as egg wash for pie crust like pumpkin pie and many other types that are used to help achieve a beautiful golden brown and professional glossy look. Egg wash for puff pastry is what gives the baked dough its pretty shiny finish.
How egg wash impacts the final baked good is dependent upon the type of wash that you choose. This is because the fat and protein in eggs can cause different results. For example, the protein in egg white is what creates a glossy effect and the fat in the yolk is what produces a golden brown color.
The egg white alone will promote a shiny baked pie but without the yolk a much less browning. So if you want a finish that is both golden brown and glossy, you must use an egg wash that contains both egg yolk and egg white.
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This same concept pertaining to protein is true in relation to what liquid you choose to use to thin out the egg. Because milk is high in protein and has more sugar, egg wash with milk will promote more shine. Yet, cream due to its high-fat content like yolk will increase the browning effect as well.
Egg wash is a really versatile technique that is used not only in baking but in cooking as well. I'm going to focus on how to use egg wash for baking, but it's important to note the role that it plays in other types of recipes.
So what is egg wash used for!?! What does egg wash do for pie crust?! Egg wash can be used merely for aesthetic reasons to add golden brown color and a nice shine. Or, for structural purposes to seal or secure edges of pastry or enforce the bottom of pie crusts. Its glue-like qualities also make it perfect for binding sugar crystals and spices to the tops of baked goods as well as on other types of food. In fact, it's used in savory recipes to adhere breadcrumbs to dishes like chicken tenders or even Italian arancini.
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The most commonly used egg wash is a mixture of a basic egg and water or milk. Yet, there are many different types of egg washes that can be used for various purposes in baking and each one has a distinct effect on the outcome of the baked goods.
It can be just a whole egg, just the white, just the yolk, or a combination of any part of an egg mixed with water, milk, or cream. Some recipes even contain a small amount of sugar to aid in caramelization. Each ingredient plays a vital role and some egg washes are used for multiple reasons depending on the desired result.
I tested 15 different types of egg wash so you don´t have to! And I'm sharing my findings with you. Which ones I found the best to add a nice shine, improve browning, or worked the best for structural purposes.
Surprising Egg Wash Substitute Ideas & How To Use Them!
The egg wash recipe ingredients are super simple, so it's time to decide which ingredients you'd like to include in your mixture. Again, what you choose to use is dependent on the effect you want it to have on your baked goods. Yet, regardless, for most egg washes you'll be using some part of an egg combined with water, milk, or cream. Your choices include the following:
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
Making an egg wash is a very simple process that takes just seconds. Once you choose your ingredients, all you need is a small bowl and a whisk.
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💡 Top Tip: Be sure that your egg to liquid ratio is balanced. You don't want the egg wash to be too thick and gloopy. For 1 egg you will need about ½ tablespoon of liquid
Once you have made the egg wash, it's now time to brush it on your baked goods. And the best way to do this is with a brush. I use my silicone pastry brush and find that it helps to coat all my baked goods perfectly.
To apply, all you have to do is simply brush the prepared egg wash in a thin even layer onto your baked goods prior to putting them in the oven to bake. Do be sure to cover the entire baked goods with egg wash. However, be careful not to overdo it and add too thick of a layer, which can result in uneven shine and browning, even burning in some cases.
Basic Egg Wash Recipe
💡 Top Tip: Try not to spill the egg around and under the pastry on the baking tray as it can result in an unpleasant omelet-style burning by the end of the baking time
After testing 15 different types of egg wash, I found that my favorite for pies and most baked
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