Brush top of bread or rolls over with yolk of egg, to which a pinch of sugar and a tablespoon of cold water has been added. Bake in hot oven and cool in a draft, if you wish a hard crust; if a soft crust is desired, brush over with a little melted butter or sweet cream as soon as it comes out of the oven, or put 2 teaspoons of cornstarch into a saucepan, add 2 tablespoons cold water, mix and add half cup of boiling water. Stir over the fire till it cooks for 5 minutes. Shortly before the bread and rolls are ready, brush the top over with cornstarch mixture, then return to the oven to dry. Repeat this process in 5 minutes and a soft, rich crust will result. For sweetened rolls and buns dredge the top plentifully with granulated sugar, then baste with the cornstarch preparation, then return to the oven to dry.