Soft Milk Rolls (Poolish Method)

🍞 Soft Milk Rolls (Poolish Method)

One of my chef instructors once told me, “Begin with the end in mind.” It’s one of Stephen Covey’s habits, and it’s changed the way I approach baking.

Before I ever measure flour or turn on the mixer, I ask myself: What do I want the finished product to be?

For these rolls, the goal was simple: soft, buttery, light, rich in flavor, and still delicious the next day.

Once you know the destination, every ingredient has a job.

• The poolish builds flavor and helps the rolls stay fresh longer.

• Bread flour provides strength.

• Milk, butter, and egg create a tender, pillowy crumb.

• Sugar adds sweetness while helping with browning and softness.

I’ve been tweaking this recipe for months. Every bake taught me something. That’s one of the biggest lessons culinary school has reinforced: don’t just memorize recipes… understand why they work. Once you do, you’re no longer just following recipes. You’re creating them.

These have become a family favorite, and I hope they become one at your table too.

🌙 Poolish (Make the Night Before)

Ingredients

• 150g bread flour

• 150g room-temperature water

• 1g instant yeast (about ¼ tsp)

Directions

1. Mix until no dry flour remains.

2. Cover and let sit at room temperature (70-75°F) for 12-16 hours.

3. It’s ready when it’s bubbly, doubled in size, and just beginning to collapse.

🍞 Final Dough

Ingredients

• All of the poolish

• 350g bread flour

• 60g sugar

• 7g salt

• 7g instant yeast (2¼ tsp)

• 1 large egg (about 50g)

• 120g whole milk

• 60g softened butter

👨‍🍳 Method

1. Combine the poolish, milk, egg, sugar, flour, yeast, and salt in your mixer. Mix on low for 2-3 minutes until a shaggy dough forms.

2. Increase to medium speed and knead for 8-10 minutes until smooth and elastic.

3. Add the softened butter a little at a time. Continue mixing until fully incorporated and the dough passes the windowpane test. The dough should feel tacky but not sticky.

4. Cover and let rise for 60-90 minutes, or until doubled.

5. Divide into 12 equal pieces (about 75g each) and shape into tight balls.

6. Arrange in a greased 9×13-inch pan, leaving just a little space between each roll.

7. Cover and proof for 45-60 minutes until the rolls are puffy and touching.

8. Brush with an egg wash and bake at 350°F (175°C) for 22-25 minutes, or until golden brown and the internal temperature reaches 190°F.

9. Brush with melted butter immediately after baking for that soft, glossy finish.

If you make these, let me know how they turn out. I love seeing other people put their own spin on recipes. After all, that’s how new family favorites are born.

Peace through pizza… and every now and then, a pan of homemade rolls. 🍞