Collected Recipes from the Culinary Institute at the University of Tennessee
Glaze
| 10 Rolls | 50 Rolls | |
| 220 g | 1100 g | Powdered Sugar |
| 72 g | 360 g | Unsalted Butter |
| 8 g | 40 g | Vanilla |
| 60-90 g | 300-450g | Hot Water |
- Melt butter.
- Stir in sugar and vanilla until smooth.
- Stir in hot water until desired consistency.