Does it matter if the glaze drips on the bottom or the side of the pan a little bit?
Try to avoid it. If the bread is in a loaf pan, it may glue the sides of your loaf to the pan, causing your bread to split open on the side or making removing the loaf from the pan problematic. With rolls, excess glaze often drips onto the baking pans, causing the bottoms to get too dark or even burning. Kitchen tip: Prepare baking sheets by covering the bottom with a silicone baking mat or parchment paper or by greasing them well (my last choice). If any glaze drips onto the baking sheet, this will make removing the bread from the baking tray and clean-up easier.