These Swedish Rye Rolls (Rågfrallor) are soft, hearty bread rolls made with a combination of rye and bread flour. Slightly sweetened with syrup and raisins, they are excellent accompaniments to soups, stews, or your favorite spread! Yum!
Like Swedish limpa bread, these rye rolls are perfect for serving korvstroganoff or Swedish beef stew (kalops) — a delicious way of wiping off the sauce on your plate. 😉
What are Swedish rye rolls?
Locally known as ‘rågfrallor,’ they’re rolls that are slightly denser than white bread.
Their crust is lightly crispy, and there’s a bit of chewiness when you bite into them — but they’re still soft inside.
They also have a hint of sweetness, combined with that rich, earthy flavor from the raisins and syrup.
I love serving it with just plain, salted butter — a perfect combination of salt and sweetness that’s also part of a typical Swedish breakfast.
Or some soft, pungent cheese — again, with the salt. Just give it a try, and let me know what you think!
Ingredients
(See the recipe card below for measurements.)
- Flour – you need both rye and bread flour for this Swedish rye buns recipe.
- Yeast – I always use active dry yeast.
- Dark syrup – to add to the buns’ color and sweetness.
- Butter – unsalted and softened.
- Raisins – for that burst of sweetness that complements the overall flavor of your rye rolls.
- Salt – just use your favorite brand.
How to make Swedish rye rolls
Start by combining yeast with 2/3 cup warm water, then set aside until it becomes foamy.
Mix the bread flour, rye flour, and salt in a stand mixer bowl or a regular bowl if you are kneading by hand.
Add the softened butter, the yeast mixture (once it’s ready), and the syrup.
Mix until you start forming a dough, then add the raisins.
Continue mixing (kneading) until you have smooth dough for your Swedish rye rolls — note that it’s not a sticky dough.
Form it into a ball and place it in an oiled bowl.
Cover with a clean kitchen cloth until it doubles in size (typically an hour and a half for me).
Divide the dough into eight portions.
Form each portion into a ball — just rolling it between your palms will work.
Place them in a baking tray lined with parchment paper; keep some space between them.
Cover with a cloth again until they become puffy — at least 30 minutes.
Preheat the oven to 230°C (425°F).
Uncover your Swedish rye rolls and dust them with flour.
Once the oven is ready, place the baking tray in the middle of the oven.
Adjust the temperature to 200°C (375°F) and continue baking your rye buns for twenty to
twenty-five minutes or until golden brown.
Remove from the oven and transfer to a rack to cool.
Serve with butter or your favorite marmalade — enjoy!
Helpful tips
- There is no need to soak the dried raisins before adding them to the dough. Keeping them dry helps prevent them from squishing when kneading.
- The dough is easy to handle because it’s not sticky or hard. Hence, a stand mixer is not required; you can knead it by hand.
- Feel free to adjust the size of the rolls as you prefer — bigger or smaller — and then adjust the cooking time accordingly.
Storage
How long can these homemade bread rolls stay fresh?
They’re best enjoyed on the day they’re baked, but will still stay fresh for 3 days (tops) when stored in an airtight container at room temperature.
Can I freeze these Swedish rye rolls?
Absolutely.
Wait for them to cool, then wrap them in a Ziplock and store them in the freezer for longer storage.
Then, heat them when you intend to serve them.
FAQs
Can I make the dough ahead of time?
Yes. Prepare the dough and let it rise slowly overnight in the refrigerator — this also helps deepen the bread’s flavor.
Can I make Swedish rye bread with only rye flour?
Yes, but using only rye flour will give you a much denser roll.
Many recipes combine rye flour with all-purpose or bread flour to achieve a lighter texture while still keeping the classic rye flavor.
Why are my rye bread rolls too dense?
Rye flour contains less gluten than wheat flour, so the dough naturally will rise less.
Under-kneading rye flour or not giving it enough time to proof can also lead to a dense bread.
Serving suggestions
Swedish rye bread rolls are incredibly versatile and work for both breakfast and dinner tables.
Serve them warm with butter and cheese, and with other local bread for a simple Nordic-style spread, or enjoy them with other classic Swedish dishes for a more complete meal.
If you loved these rye rolls, be sure to explore more traditional Swedish recipes in the blog — from traditional breads and pastries to homey dishes reflecting Sweden’s rich heritage.
There’s always another tempting Swedish favorite to be baked or shared at the table!
GET MORE IDEAS FROM THIS LIST OF BREAD FROM AROUND THE WORLD!
📖 Recipe
Swedish Rye Rolls Recipe (Rågfrallor)
Video
Equipment
Ingredients
- 225 grams bread flour (7.90 oz or 1 & 1/2 cups)
- 50 grams rye flour (1.75 oz or 1/3 cup, heaping)
- 7 grams yeast (2 & 1/4 teaspoons)
- 1/2 teaspoon salt, heaping
- 25 grams dark syrup (about 2 tablespoons)
- 14 grams butter (1 tablespoon), softened
- 75 grams raisins (1/2 cup)
Instructions
- Combine yeast with 2/3 cup warm water, then set aside until ready.
- Using a stand mixer bowl or a regular bowl, combine the rye, bread flour, and salt.
- Add the softened butter and syrup, and once the yeast is foamy, add it to the bowl as well.
- Mix until a dough starts to form, then add the raisins.
- Continue kneading until you get a smooth dough.(Note: It’s not a sticky dough.)
- Form it into a ball and place it in an oiled bowl.
- Cover with a clean kitchen towel and set aside until it doubles in size (typically 1.5 hours).
- Uncover the dough and divide it into eight portions.
- Use your hands (palms) to form each portion into a ball.
- Place them in a baking tray lined with parchment paper; keep some space between them.
- Cover with a cloth again and set aside until they become puffy — at least 30 minutes.
- Preheat the oven to 230°C (425°F).
- Uncover your Swedish rye rolls and dust them with flour.
- Once the oven is ready, place the baking tray in the middle of the oven.
- Adjust the temperature to 200°C (375°F) and continue baking your rye bread for 20 to 25 minutes or until golden brown.
- Remove from the oven and transfer to a rack to cool.
- Serve them with butter or your favorite marmalade — enjoy!
Notes
- Cook’s Tip: There is no need to soak the dried raisins before adding them. Keeping them dry helps prevent them from squishing when kneading with the rest of the ingredients for Swedish rye rolls.
- Refer to the post for more tips and suggestions.
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