The Roux
The roux is basically your lifesaver. When made correctly, it will keep your bread soft and moist for days. Here are the ingredients:
Method: Mix the flour and water in a saucepan and heat at medium heat. Stir constantly until it becomes gooey. Your roux is done when you see streaks as you stir it. Remove from stove and pour it into a Pyrex bowl. Immediately cover with cling film. Make sure the film touches the surface of the roux to prevent any "skin" from forming overnight. When the roux is cooled to room temperature, store it in the fridge for one day. It has to cool in the fridge for about a day before use.
- 1/4 cup flour
- 1 1/4 cup water
The Rolls
The key ingredients to a soft roll are eggs, milk, buttermilk, and oil. Unlike conventional recipes that call for melted butter and warm milk, I use canola oil and cold milk. The oil keeps the bread soft and fluffy even after a day, and the cold milk slows down the proofing process so your bread is spongy and not filled with irregular holes and air bubbles. Bread that has big holes is usually called focaccia. Here are the ingredients:
- 1 cup cold milk
- 5 tbs buttermilk powder (you can also use milk powder)
- 5 tbs canola oil (remember, if you use olive oil, the texture will change because olive oil is acidic)
- 1 large egg
- 5 tbs sugar (you may use honey)
- 1 tsp salt (I prefer kosher, but whatever)
- 2 1/2 tsp instant yeast
- 3 cups bread flour (it has to be bread flour; if you use all-purpose flour, make sure you add 1 tbs gluten flour for every cup of plain flour you use)
- 1 cup all-purpose flour (you may use whole wheat flour)
- 1/2 of your roux


