Whole Wheat Blueberry Rolls

Whole wheat blueberry rolls…are they worth the effort? This time I have to say…uhh not really. Don’t get me wrong, they tasted good. But it took so much longer and so much more effort that say a normal cake, cookies, or law school.

Okay, I’m kidding about that last one but boy how easily I forgot the effort needed to knead and the patience required for rising when working with yeast dough.

As you can see above, I thought I deserved some frosting at the end of it all.

First I mixed up the yeast mixture and let it sit for 5 minutes or so.
3/4 package dry yeast
1/2 cup soy milk
2 Tablespoons warm water
2 Tablespoons honey

Then I added the rest of the ingredients and kneaded for about 8 minutes.
2 Tablespoons butter
1/4 teaspoon salt
1 egg
1 1/4 cup whole wheat flour
3/4 cup all purpose flour

While waiting for the dough to rise I mixed up the blueberry filling. This included:
1/2 cup frozen blueberries
2 Tablespoons sugar
1 teaspoon cornstarch / 3 Tablespoons water

After reducing the mixture, I was left with a nice thick blueberry sauce.

I rolled out the dough and spooned the blueberry topping all over. Then I rolled it up, cut it into pieces and let it rise again in the nonstick baking pan.

After about 20 minutes in a 350 degree oven I ended up with this.

I didn’t add much sugar to the dough or filling so I figured I would be okay with a little frosting. Plus it made it look so much prettier.