Whole wheat blueberry rolls


Long time no blogging. I know. Seriously a long time. And I can´t really blame life of getting in the way or something like that, as I´m ending my 2-months long summer holiday with no job, no – or very little studying and not really any good summer-weather either, “forcing” me outside… So there should have been plenty of opportunities to bake, cook and blog, but too much time makes me lazy… What can I say? The less I do, the less I….do. But now I´m back! Because I´ve really actually cooked and baked and eaten a lot of good food this summer, so I guess I ought to share some of it, and not keep it all to myself!

The last weeks, when there was several days in a row without rain (yeah, I know) I packed my blueberry-picker and went hunting. (Appearantly the picker is a somewhat Norwegian, or maybe scandinavian? thing, because it really attracts tourists!) I´ve had heard that the blueberry season was started, and some friends had already been having good luck finding berries, so I was pretty optimistic. But I have to say I was a little disappointed. There weren´t as many as previous years, and besides, they were small, but I thought to myself that a cold summer with a slow ripening process would produce even better berries, as the case is for strawberries. It wasn´t until some old ladies came along and spotted me and my picker in the woods, who also noticed the small size of the berries and claimed that they weren´t sweet, that I actually took a berry-tasting-test. I thought they might have said it to scare me off and have the berries to themselves, but they were right. The blueberries weren´t really sweet. Bummer. But I finished the surrounding blueberry bushes and started to walk home. On my way I came to talk with another guy curious about the berry situation, who asked about ripeness, size and flavour. When I said that they were pretty small and also a little sour, he said “Well, then it´s almost a complete waste of time!” And I wondered, was it? Did I spend so many hours for nothing? I would prove him wrong! These blueberries maybe aren´t the best for snacking, but put into baked goods in companionship with sugar and butter, that would probably make up for it! I made some jam right away, which was lovely, but now, it´s time to do some baking, I figured! Today I invited a friend over for coffee and something home-baked, so I figured it was a nice opportunity to use some of the berries. I finally made a decision on what to bake (my first intention was a blueberry bundt cake, eventually a pie – but as there was just the two of us, I figured it would be better with something in a serving size that also could be frozen) and landed on these blueberry rolls.

I was a little short of time, so I tweaked my single-rising yeast recipe, and adapted it to a more suitable number of rolls. I substituted most of the wheat with whole wheat, and used fresh blueberries, butter, sugar and marcipan for the filling. They turned out delicious! A little burned, but still good!

Whole wheat blueberry rolls

  • Prep time: 1 hour and 30 minutes (or more if you have the time)
  • Cooking time: 15 minutes
  • Total time: 2 hours

Ingredients – makes 12 rolls

  • 2 dl milk
  • 100 g butter
  • 100 g powered sugar (which I replaced with regular sugar)
  • 30 g fresh yeast
  • 1/2 tsp cardamom powder
  • 500 g flour (I used about 3/4 whole wheat, and 1/4 regular wheat)
  • 2 dl blueberries
  • 50 g sugar
  • 50 g butter
  • 50 g marcipan


Bring milk, sugar and butter to a boil in a large pan. Remove from heat and allow to cool until it reaches a lukewarm temperature. You can speed up the cooling-down process by putting the pan in the zink filled with cold water. Add the yeast into the mixture, and stir in cardamom and the flour. (If the pan isn´t big enough, simply pour the milk-mixture into another bowl, and then add the flour) Knead the dough into an elastic large ball, using your hands dusted lightly with flour. (If you have them time, put the dough in a covered bowl, and let rise in a warm place about 1 hour or until the dough has doubled in size – but the original recipe actually skips this point!)

Preheat oven to 200 degrees Celcius. Roll the risen/or unrisen dough out on a lightly floured surface, until it is approx 30×40 cm long and 1/2 cm thick. (The thinner you get it, the more area you have for filling, so that might have to be adjusted up or down accordingly if you roll it thicker or thinner)
To make filling, combine all ingredients in a bowl, mashing the berries slightly.
Spread the filling evenly over the surface of the dough.

(Whereever you go from here, is entirely up to you, whether you want to roll them like a cinnamon roll, or make them something like mine. I won´t say how I my rolls got their look, cause I did it wrong (again) and it turned out quite messy… If you´re like me, and cannot figure out the twisting, here´s an instruction video: How to twist a cinnamon-roll, or else, here´s how it goes)

Now fold a third of the dough towards the middle, and fold the other third over the first one, so you have 3 layers of dough. Cut the dough into 12-15 strips about 2 cm wide. Twist each strip until the dough stretches 20 cm long. Twist it around to shape it into a snail shell (roll) tugging the end of the dough under the roll Place the buns on a baking sheet covered with baking paper, with the twists facing upwards. Cover and let them rise to reach the double size for approximately 1 hour. Sprinkle the buns with sugar and chopped almonds. Bake them on 200 C for about 12-14 minutes or till they turn golden. Cool on a rack, or enjoy immediately, when they´re still warm and the filling is gooey…

Perfect to break apart and eat it bit by bit, making room for a zip of black coffee in between the bites! I love to eat them like that, getting a feeling of all the different textures and flavors. And the berries were perfect in these rolls! The buns turned out sweet and buttery, hearthy and filling because of the whole wheat, and the marcipan gave a lovely almondy flavour! I knew the berry picking wasn´t a waste!


Chicken with coriander and almonds

chicken with coriander and almonds

I don’t always plan what to cook and shop thereafter. I usually do, because I love planning and making lists, and besides it’s so easy to do all the shopping on monday, and then you know what to make for dinner the rest of the week. And if you are really good, and have remembered everything, you can go straight home after work and start cooking the entire week! Higly recommended! But sometimes I buy things, simply because they are so appealing, because it’s season or for no reason whatsoever. That was the thing with the large pack of cilantro I bought a week ago. “Cilantro is good!” I thought, and picked it up. And it is, it just wasn’t part of my schedule this week, (I’m weird, I know) but since the weekend-dinners weren’t planned, yesterday I found out I could use it to make one of my favourite Indian dishes. Chicken with coriander and almonds, from the book “the food of INDIA” from murdoch books. It’s really tasty and uncomplicated to make. This dish more or less makes itself. But first you have to help it getting started.

1,5 kg chicken or chicken pieces
50 g almonds
2 onions
4 garlic cloves
2 green chillies
5 cm piece of ginger
7 tablespoons oil
1,5 tablespoons ground coriander
1tablespoon ground cumin
1/4 tablespoon chilli powder
1/4 tablespoon paprika
2 teaspoons salt
1 teaspoon ground black pepper
4 tablespoons coriander leaves
170 ml single cream

Serves 4

If using a whole chicken, cut into eight pieces. That’s too much work for me, so I use the thighs, and also because that’s by far the best part.

Grind the almonds in a food processor, or chop with a knife as finely or rougly as you want. I like to have some bigger pieces, something to chew on, so I chop them more roughly.

Blend the onion, garlic, chilli and ginger in a good processor until finely chopped, but not puréed.

Heat the oil in a casserole over medium heat, add the onion mixture and stir until lightly browned. Add the chicken, and fry, turning constantly for 10 minutes or until golden.
Add the coriander, cumin, chilli powder, paprika salt and pepper to the pan, and stir for 3 minutes until well absorbed into the meat. Add 100 ml water, stirring the chicken for another 5 minutes over medium heat. The water will have reduced to a rich thick sauce. Add another 200 ml water and bring to the boil. Reduce the heat, cover and simmer for 20 minutes. Add three-quarters of the coriander and stir.

If the chicken is cooked through at this point, blend the almonds with 140 ml of the cream in a blender to form a smooth paste. Or don’t – I don’t always bother, it’ll be mixed anyway. Add to the chicken, stir well and cook until heated through. Stir in the remaining cream before serving, to create a creamy even sauce. You can also add raisins, if that’s your thing. It’s mine. I love the sweet soft raisins to contrast the spicy sauce and the crunch of the almonds. Almonds and raisins are regulars in all my Indian dishes. Sprinkle with lots of coriander, and serve with rice and chosen bread.