Swedish Rye Rolls Recipe (Rågfrallor)

Freshly baked Swedish rye rolls cooling on a rack.

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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!

Prep Time30

Cook Time25

Resting Time:1 30

Total Time2 25

Course: Bread

Cuisine: Swedish

Servings:

Calories: 173kcal

Author: Neriz

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!

Video

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.

Nutrition