Swedish Rye Rolls (Rågfrallor)

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. 😉

Locally known as ‘rågfrallor,’ you don’t just get a hint of sweetness from them; you also get that rich, earthy flavor because of the flour and the syrup.  

So, they have complex flavors for rustic-looking bread, right?

Yep, and I love serving it with just plain, salted butter; it’s the perfect combination of salt and sweetness.

Or some soft, pungent cheese — again, with the salt.  Just give it a try, and let me know what you think!

FOR MORE EASY SWEDISH RECIPES, CHECK OUT THESE POSTS!

Ingredients

• 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 a two-thirds cup of warm water, then set aside until it gets 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 and the yeast mixture (once it’s ready).

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 sticky.

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 it into eight portions and form each into a ball — just running 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 puggy — at least thirty minutes.

Preheat the oven to 230°C (425°F).

Uncover your Swedish rye buns 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 Swedish rye roll 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 easily knead it with your hands.

• Feel free to adjust the size of the rolls as you prefer — bigger or smaller, and then adjust the cooking time accordingly.

Can I freeze these Swedish rye rolls?

Absolutely!

Wait for them to cool, then wrap them in Ziplock and store them in the freezer for longer storage.

Then, heat them when you intend to serve them.

So, what are you waiting for?  Give these rye rolls a try this weekend!

OR GET MORE IDEAS FROM THIS LIST OF BREAD FROM AROUND THE WORLD!

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