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    Home » Recipes » Bread

    Swedish Rye Rolls (Rågfrallor)

    Published: Sep 22, 2024 · Modified: Mar 2, 2025 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    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!

    Cooling Swedish rye buns straight from the oven, before serving.

    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, that’s one reason they’re part of a typical Swedish breakfast.

    We love serving it in our home 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!

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    Ingredients

    All the ingredients you need to make rye buns from Sweden in your kitchen.
    • 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.
    One Swedish rye bun broken in half, with the inside showing some raisins and the soft bread.

    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.

    Preparing the active dry yeast is the first step in making the dough for rye buns from Sweden at home.

    Mix the bread flour, rye flour, and salt in a stand mixer bowl or a regular bowl if you are kneading by hand.

    Blending salt, bread flour and rye flour before adding the wet ingredients for the dough for rye buns from Sweden.

    Add the softened butter and the yeast mixture (once it’s ready).

    Butter and yeast added to the rest of the ingredients for dough for rye rolls from Sweden.

    Mix until you start forming a dough, then add the raisins.

    Raisins added as the last ingredient for preparing dough for Swedish rye buns.

    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.

    Dough for Swedish rye rolls placed in a bowl, fo first proofing.

    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.

    Dough for Swedish rye buns formed into balls, ready for second proofing.

    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.

    Swedish rye buns after second proofing, ready for the oven.

    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!

    Freshly baked Swedish rye buns, cooling on a rack, dusted with flour.

    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.
    Freshly baked rye rolls from Sweden in a basket, with one cut open to show its texture.

    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!

    FOR MORE GLOBAL DISHES, CHECK OUT THESE INTERNATIONAL RECIPES BY COUNTRY!

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    📖 Recipe

    Freshly baked Swedish rye rolls cooling on a rack.

    Swedish Rye Rolls Recipe (Rågfrallor)

    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. Delicious!
    No ratings yet
    Print Pin Rate
    Course: Bread
    Cuisine: Swedish
    Prep Time: 30 minutes minutes
    Cook Time: 25 minutes minutes
    Resting Time:: 1 hour hour 30 minutes minutes
    Total Time: 2 hours hours 25 minutes minutes
    Servings: 8
    Calories: 173kcal
    Author: Neriz

    Equipment

    • Digital weighing scale
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Stand Mixer
    • Rectangular Baking Tray
    • Baking Paper (Parchment Paper)

    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

    • Mix yeast with two-thirds cup of warm water, then set aside until ready.
    • Combine the bread flour, rye, 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; mix until you start forming a dough, then add the raisins.
    • Continue mixing (kneading) until you get a smooth dough for your Swedish rye rolls.  
      (Note: It's not a sticky dough.)
    • Form it into a ball, place it in an oiled bowl, then cover it with a clean kitchen cloth until it doubles in size (usually an hour and a half for me).
    • Divide it into eight portions and form each piece into a ball.
    • Place them in a baking tray lined with parchment paper and keep some space between them.
    • Cover with a cloth again until they become puffy — 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 and enjoy with your favorite marmalade!

    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.

    Nutrition

    Calories: 173kcal | Carbohydrates: 35g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 165mg | Potassium: 131mg | Fiber: 2g | Sugar: 3g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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