Mom`s Amazing Spelt Bread Rolls




My mom is a very special woman. Not only is she unearthly beautiful  (reminding me of a fairytale queen), she is also the kindest, strongest, wisest and most loving woman and mum I have ever met. In short, the best mum in the whole Universe. She can also take a lot of the credit for my passion for cooking. Pretty much all my cooking and baking memories from when I was little involves my mum. My brothers and sister and I would line up around her, standing on chairs, helping her mix and measure, and of course make sure the taste was acceptable (it always was). With her enthusiasm and creativity I began connecting cooking with family time, laughter and joy. When we were tall enough to reach the kitchen bench without chairs, we were allowed to experiment on our own. We would make fantasy cakes that tasted awful but were eaten nevertheless, as well as muffins that we sold to neighbors, and we would play restaurant, making a menu, setting the table and inviting my mum and dad as special guests. Ah, those precious memories!





Anyways! Ever since I moved to Copenhagen, I have paid regular visits to my family in Norway, and more times than not I have left again with my bag full of homemade bread rolls (I know, I am totally spoiled. However, there is really no point discussing with the most generous woman in existence). Everything my mom makes is heavenly, and her bread rolls are no exception. Needless to say, I am quite sentimental about these – they taste like home. Regardless of my emotions however, these rolls are quite famous. EVERYONE loves them and they always make an appearance on special occasions like Christmas and holidays where the whole family is gathered. While I was back home around Easter, my mom and I decided to join forces in the kitchen and veganise her special rolls. The result turned out amazing (my mom even thought the recipe turned out better than her non-vegan version). They are perfectly soft and incredibly tasty, and they reach new heights when eaten warm, straight from the oven. The rolls are perfect for breakfast, with some tasty toppings like silky smooth hummus, homemade jam or pesto, or as a side dish to soups and stews.




The rolls are made with spelt, an ancient grain that has been around for 6000 years at the very least. It is a distant cousin to wheat, but when comparing the two grains, spelt has a tougher husk, which makes the nutrients inside the grain more protected, and the spelt therefore ends up being quite nutritious. In fact, one cup of cooked whole spelt contains 11 grams of protein, as well as 106 % of your recommended daily value of manganese. Manganese is essential for proper bone health, preventing osteoporosis, and has been found to control the blood sugar, aid against PMS and epilepsy, and improve brain function. Spelt also contains large amounts of calcium, magnesium, selenium, zinc and iron, in addition to high levels of vitamin B, especially niacin and thiamine, important for a healthy nervous –and cardiovascular system. Also, it contains a lot of fiber that reduces the cholesterol level, and thereby lowers the risk of damage to the blood vessels. Eating whole grains has also been proven to strengthen the heart and keep the blood pressure on a normal level. Additionally, the rolls contain healthy fat and protein from the seeds and walnuts (If you are allergic to nuts, feel free to leave them out).


Many people who have trouble tolerating wheat find that spelt is much better for their digestion. While researching online, I found that spelt is supposedly better for the digestive system compared to common wheat because of its water-solubility, making the spelt flour easier to degrade by the churning and mixing actions of the stomach (as opposed to wheat that ends up like a hard ball in your stomach). However, if you are sensitive to gluten I would recommend you to try my Bread Rolls made of Nuts and Seeds instead. If your body on the other hand tolerates gluten, you should most definitely try this recipe because the rolls are totally awesome – It is a bit of kitchen-love coming right at you, because in the end, nothing really beats mom`s cooking. Am I right? (No need to answer, I know I am)…




Mom´s Amazing Spelt Bread Rolls

Makes about 25 bread rolls


1 cup (2,5 dl) whole spelt grain (soaked for at least 8 hours)

1/3 cup (¾ dl) olive oil

2 cups (5 dl) water

25 grams yeast

1 tbsp maple syrup

1 cup (2,5 dl) rolled oats

1 cup (2,5 dl) whole spelt flour

4 ¼ cups (1 liter) finely ground spelt flour

100 grams walnuts

½ cup (1 dl) sunflower seeds

½ cup (1 dl) pumpkin seeds

A pinch of salt


Cover the whole spelt grains with water, and let them soak for at least 8 hours (or overnight). Blend all the dry ingredients together in a bowl. Heat the water until it reaches body temperature, and blend it with the yeast. Add the olive oil, maple syrup and water to the bowl, and work the wet and dry ingredients together using your hands. Add the soaked whole spelt together with the water they were soaked in. When everything is well mixed, leave the dough in the bowl and cover the bowl with plastic foil and towels. Let the dough rise for about 1- 1 ½ hours. Make bread rolls, and put them on a baking tray lined with baking paper. Cover the tray and the bread rolls with towels, and let the bread rolls rest and rise for about 30 minutes. Spray some water on top of the rolls, and sprinkle with seeds. Push the seeds lightly into the rolls. Bake at 430 OF (220OC) in the middle of the oven for about 10-12 minutes, until they are golden on top.

Categories: Breakfast, Side Dishes


  • Ragnhild says:

    For et utrolig koselig innlegg! Jeg elsker barndomsminner, og det er så koselig å tenke tilbake på tiden man bodde hjemme hos familien og hadde så mye god tid sammen. Jeg satt helt sikkert ikke nok pris på det den gangen, men merker hvor høyt jeg elsker tiden jeg får med familien min nå for tiden.
    Det er alltid noe helt eget med mammas mat. Mammas spesialtiet (eller iallefall det jeg likte best som barn) var kringe og en slags ripskake laget med gjærdeig og et slags vaniljefyll- heeelt fantastisk godt!!
    Disse rundstykkene ser nydelige ut. Og moren din høres rett og slett skjønn ut!
    God helg Therese :) Klem

    • thess says:

      Ja, mamma er virkelig skjønn :) jeg synes også det er utrolig koselig med minner, og enda koseligere er det å lage nye :) Mmm, kringle og ripskake høres også utrolig godt ut det også – mamma´er kan det å kokkelere 😉 Tusen takk, Ragnhild – god helg til deg også :)

  • OMG they look amaxzing!!

  • Pernille says:

    Åh, sikke et dejligt indlæg <3 Og de ser virkelig lækre ud! :)

  • Marie says:

    Enda et fint og koselig innlegg fra deg 😀 Du beskriver alt så bra! Selv elsker jeg mamma sine kanelboller, men jeg har stadig vekk prøvd å forsunne de. Disse rundstykkene dine/hennes ser skikkelig gode ut! Det er jo så koselig med slike minner og. Jeg har minner fra at jeg, søskna mine og mamma bakte rundtstykker og boller hele tiden, og ofte var søskenbarna mine med og! Det var nok mel overalt!! 😀 Haha.. Ha en fin dag 😉

    • thess says:

      Tusen takk 😀 kanelboller er også utrolig godt, bakst generelt egentlig kommer høyt opp på lista hos meg! Så koselig at du også har minner fra baking, hehe, melsøl hører jo også med – det er bare et tegn på at man har hatt det gøy:) Ha en super lørdagskveld!

  • mamsen says:

    Åh tusen, tusen takk for nydelige ord! Nå ble jeg veldig glad og stolt.
    det er godt å mimre litt innimellom, og når jeg tenker tilbake på småbarnsperioden og kjøkkentjenester med deg og søsknene dine passerer mange gode minner revy. Jeg syntes det er utrolig moro at interessen for mat og oppskrifter har blitt til denne flotte bloggen. Jeg gleder meg til hvert innlegg.

    Ha en super kveld jenta mi!

  • Koko says:

    What a beautiful post!!! Your mom sounds awesome, and so do her bread rolls! I have to try these.

  • Bradford Lee says:

    This blog only made me miss my mom more. She also cooks so well. Her spaghetti is to die for. I’d always crave for it during family parties. Anyway, I too have great moments with my mom. I tried to cook when I was a kid but it burnt to a crisp but she didn’t scold me or anything. It is later when I grew up that I realized that those moment weren’t really for me to learn how to cook but it is more on creating a strong bond. Now, I regularly go home to our small town in Alabama despite it being far from where I work.

    • thess says:

      Thank you for sharing :) It is so true, cooking is really a way of bonding and a great way of spending time together :) Your mom sounds like an amazing cook as well, we are definitely lucky kids 😉

  • Danielle Glasgow says:

    These rolls look delicious. I do not know what to do with the walnuts.
    Do they fo in the roll or on top? I want to make these soon.

    • thess says:

      Hey Danielle :) They really are amazingly good! You add the walnuts to the dough – in other words; they go in the roll…Good luck :)

  • Alex says:

    Can’t wait to try these! Look great! Any suggestions for a substitute for whole spelt grains? I am having a hard time finding them. Thanks!

    • thess says:

      Hey Alex, thanks for your comment :) I would think you could use any other type of whole grain, or maybe kamut berries. Just make sure you soak them first! Let me know how they turn out! Have a wonderful day :)

  • Katarzyna says:

    Hi, I am very interested to make this bread rools, but I have difficult time to find spelt grain? You said u Norwegian, and I do live in Norway can you direct me where to find it or what is the name in norwegian?

    • thess says:

      Hi:) If you live in Norway, you can find whole spelt grain in Sunkost, Helsekost. They are imported from Sweden where they are called “Hel Dinkel” from Saltå Kvarn. In norwegian they are called “Hele speltkorn”. I am making these myself today, they are so good :) Good luck, and let me know how it goes!!

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