The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Score and Glaze Comparison for Rolls

  • Pin It
aptk's picture

My Score and Glaze Comparison for Rolls

I'm new to this site, just found it yesterday while I was surfing around looking for sourdough ideas while my yeast bread rolls were rising. Love the site and now on to my comparison.


I made a batch of my favorite white bread yeast rolls. I wanted to see how different scoring and glazing would affect the crust of the rolls. Specifically, I'm looking for a very tender crust that's easy to chew without messing with the texture of the actual bread.

I made for the test, 12 rolls. I placed them on my cooking stone in a 4 X 3 grid. Top row was a single score, right down the middle. Middle row was two scores in the shape of an X. Third row was three scores, and X with a line through the center making a star.

The first column I did not glaze, the second was glazed with vegetable oil, the third with butter and the fourth with olive oil. I glazed them once before baking, and twice after baking (first one was right after they came out of the oven, next one was about 10 minutes later).

I think both the oils gave me the texture I was looking for, the butter was very close to the texture I was looking for, but I really loved it's flavor.

I did learn that I need a lot more practice with my scoring, and a way sharper knife!


MarieH's picture

Welcome to TFL. I enjoyed your experiment. And what a clear and concise write up. Thanks!

hlieboff59's picture

can you please share the recipe for this. Those look dynamite and delicious. thanks very much, Howard L

aptk's picture

2 cups warm water, 1 tablespoon white sugar, 2 teaspoons active dry yeast

Dissolve the sugar in the warm water and sprinkle the yeast on top. Let it sit 10-15 minutes

Then to that mix, add:

1 teaspoon salt, 1/4 cup olive oil and one cup flour. Beat it all together with a fork. It will look like paste. Now I start working in flour with my hands, and knead it well. It takes about 3 more cups of flour. I knead it in the bowl until it's elastic, and I can shape it into a ball. Then I usually, take it out long enough to rinse and oil the bowl, plop it back in, cover it loosely and let it rise until doubled. Next, I punch it down, let it rest, divide into twelve balls and place on a corn meal dusted baking stone. Then I let them rise again. I scored and glazed them right before popping in the oven to bake at 425F. Took about 20 minutes. I glazed them again right after I took them out of the oven, and again about 10 minutes later. They went quick.