Millhouse's House of Rolls

Q. What are Millhouse rolls?

A. Our Millhouse Roll is like a cross between a tradtional buttermilk biscuit and a yeast roll. It is tender, flavorful, and easy to make.

Q. Where can I get Millhouse rolls that are already made?

A. Currently, James is looking into a partnership for use of commercial space, for production of both rolls, and production of the packaged mix. Though the primary focus of the company will be the production of the mix, we look forward to helping with a special event, with at least 3-4 weeks advanced notice.

P.S. From time to time, we may host tastings and participate in events. Our news page is the place to go for updates. Some events are free. 

Q. What about a price list and flavors for baked Millhouse rolls?

A. Please contact James by e-mail for pricing and availability. As soon as a commercial partnership is arranged, I will post information related to purchasing from that business. Recipes for additional ingredients to make your own variations and to give you ideas for creating your own flavors will be provided through this website.

Q. When will the mix be available commercially?

A. We should begin commercial mix production in Spring 2012.

Q. How long does it take to make Millhouse rolls from start to finish?

A. The total minimum time from start to finish is from 7-9 hours. However, the handling time is pretty small, only about 25-30 minutes total, between mixing, evening out the dough , and cutting the dough.

(I have made them from start to finish in less than 2 hrs by using the freezer for an hour for a fast set. For maximum flavor and texture, please follow the recommended time, especially for the original. )

Here is the breakdown:

15 minutes......Mixing

6-8 hours........proofing in refrigerator

10 minutes......evening out the dough and cutting

20-25 minutes...baking till golden brown

*Note* after the 6-8 hr proofing in the refrigerator, you can gently wrap and freeze the dough up to a week before baking. Just thaw for 24-36 hrs before rolling or evening out dough for cutting.

Q. Do I really need to follow the directions? I have baked other breads before.

A. Yes, please follow the directions at least the first few times you make the dough for these Millhouse Rolls. Due to the amount of yeast, treat it like a living dough, because the yeast will be alive and active until the dough is baked. For instance, if you were to treat it like a quick bread, and leave out the refrigeration, you would not get the full depth of flavor, and you may end up with a mass of dough that flows like sticky Jello in a couple of hours.

Q. What are three key things to remember doing when making these Millhouse rolls?

A. 1. Mix the buttermilk, yeast, and butter in order individually into the dry ingredients

2. Coarsely mix the buttermilk in until you don't see any liquid buttermilk. This helps to neutralize the acid in the buttermilk, and keep it from killing the yeast that you are adding next.

3. Be sure to get all of the dry ingredients on the bottom and sides mixed in. Add a little regular water if it seems a little too dry to combine properly.

Q. Will there be any healthy and diet-sensitive options?

A. Yes, definitely! In fact, as long as you have the right moisture level in the dough, fresh, healthier breads are within your creative power! (Certain ingredients absorb extra moisture from dough. Check with us, or look up a trusted source to know if you need to make adjustments based on the added ingredient(s) you want to use.  

....... The  packaged mixes will have the sugar packaged and labled separately within the packaging. This way, you can reduce the sugar, or make them sugar-free by using a sugar substitute at your discretion. The  mix will serve as a foundation for a variety of custom creations.

Q. Will you have a gluten-free version?

A. Yes. I will be offering a gluten-free version.  By Summer 2012, I will have finished testing it.

Q. How can I know how to adjust the flavor of a custom ceation?

A. Since there are no eggs used in the mix, you are free to taste your dough and make a few adjustments before you let it set. Unless you actually add an ingedient that should not be eaten raw. In which case taste the dough with your base flavors first, adjust if necessary, then add your uncooked ingredient. (Do Not add eggs to this mix.  The results will not be desireable.)  

Q. Can I arrange for a live demonstration?

A. Yes, it is possible to set up a live demonstration/workshop. If you know of a good opportunity for Millhouse's House of Rolls, send an e-mail to james@millhouserolls.com or call (240)221-3007 .  Please be prepared with details about the working environment, level of demonstration desired, and other specifics.

* Note* Every effort will be made to provide essential steps and ideas by video and written information through this website. Workshops are a fun way to explore the many ways you can use this main recipe. The possibilities are endless!!