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

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