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i would like to know if there is a way to get a crunchy yet golden glaze on Buns/rolls... kind of like bread you would get out of a dutch oven

Tarus Baldeschi
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    What kind of bread are you making? There's no need to wash or glaze on regular bread if you want it crunchy. –  Oct 02 '19 at 21:19
  • I am making everything from braided knots to dinner rolls... – Tarus Baldeschi Oct 02 '19 at 23:13
  • I also make other breads...multi grain with seeds on the top... foccassias... ciabattas...etc... i know most breads to not get glazed/washed – Tarus Baldeschi Oct 02 '19 at 23:13
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    Hey, Tarus, you need to provide a LOT more information in order for us to answer your question. Mostly, you need to define what "works best" means; what are your criteria and what results do you hope to achieve? SeasonedAdvice is not a discussion site, to asking for "experiences and opinions" is off-topic, see: https://cooking.stackexchange.com/help/dont-ask – FuzzyChef Oct 03 '19 at 04:33
  • There is no magic bullet that will work with all of types of breads. As per comment above, SE is to solve problems, not to share experiences or opinions. If you can edit your question to make it a specific problem, that's better. – Juliana Karasawa Souza Oct 03 '19 at 10:49
  • got it ... thanks... will re-phrase the question – Tarus Baldeschi Oct 03 '19 at 19:52
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    You are asking specifically about washes, so not a duplicate, but the real solution to your problem: https://cooking.stackexchange.com/questions/1535/techniques-to-get-a-nice-golden-brown-crust-on-bread?rq=1 – rumtscho Oct 08 '19 at 12:45

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You may have to compromise a bit here, I am assuming you want both a shiny and crunchy finish to your rolls.

Traditionally, the crunch comes from a longer period in the heating oven with lid removed from the Dutch oven to crisp-up the outer layer. A different technique is used with baguettes, where they are sprayed with fine mist at 5 minute intervals over a total cooking time of 15 minutes. Both of these methods will give an excellent crunch, although the final finish will be dull.

An egg or milk wash will give a lovely final sheen to your rolls, but in my experience this prevents the development of a really crispy crust if you use a whole beaten egg. Apparently, just using the egg white diluted with water will achieve more crunch, but I doubt if it will be as intense as the traditional DO or spray method.

https://www.thespruceeats.com/egg-wash-yeast-breads-rolls-3057783

Greybeard
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