Brushing with egg

[Scottintexas]

I recall from years ago working in a bakery that we brushed virtually everything with egg. We used egg as glue to seal rolls, etc. Was this primarily for that golden brown look? I thought brushing with butter would do that. What do you think?

[panini]

Straight egg will really brown in the oven. A solution of 40% egg - 60% h20 will work on just about everything. " egg wash"

[stir it up]

Scott, IMO an egg wash (as described by panini) gives you a slightly prettier, more glossy look versus butter. Butter is a little more matte. I generally think of it as more for the gloss than the golden brown color as you describe, though it does enhance that too.

Next time you bake, do some with butter, some with egg wash, and you will learn all the subtle and not-so-subtle differences (there is also a difference with the texture of the crust you get). Each has its place, butter for say some loaf breads, but egg wash for say a challah. (egg wash will also "glue" on your sesame seeds, though I generally never use it as a glue as you describe to seal dough).

[siduri]

Yeah, egg wash is definitely a very attractive way to finish bread. It makes a golden color, but also the shine is very appealing, especially on soft breads. (You wouldn't eggwash a rough artisanal bread)
Milk works too, but doesn't add that slightly golden color. and i use it to "glue" seeds, too. I love little dinner rolls made by braiding three strands of soft whole wheat bread, one strand brushed with egg wash and sesame seeds, one with egg wash and poppy seeds and one just egg wash, and then braid, cut into shortish lengths and turn the ends under. Very pretty rolls.