Swedish Rye Rolls Recipe

Introduction

Swedish Rye Rolls are a hearty and slightly sweet bread perfect for breakfast or as a snack. These traditional rolls feature a blend of rye and bread flour, enriched with dark syrup and raisins for a unique flavor. Soft on the inside with a delicate crust, they’re delightful served with marmalade or butter.

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)
• Approximately 2/3 cup warm water (for yeast mixture)

Instructions

1. Step 1: Mix the yeast with two-thirds cup of warm water and set aside until it activates and becomes frothy.
2. Step 2: In a stand mixer bowl or a large bowl if kneading by hand, combine the bread flour, rye flour, and salt.
3. Step 3: Add the softened butter and the yeast mixture to the dry ingredients. Begin mixing until a dough starts to form, then add the raisins.
4. Step 4: Continue mixing or kneading until you achieve a smooth dough. The dough should feel firm but not sticky.
5. Step 5: Shape the dough into a ball, place it in an oiled bowl, and cover with a clean kitchen cloth. Allow it to rise in a warm spot until it doubles in size, about an hour and a half.
6. Step 6: Punch down the dough and divide it into eight equal portions. Shape each portion into a ball.
7. Step 7: Arrange the dough balls on a baking tray lined with parchment paper, leaving some space between each roll.
8. Step 8: Cover the rolls with a cloth again and let them rise until puffy, at least thirty minutes.
9. Step 9: Preheat your oven to 230°C (425°F).
10. Step 10: Uncover the rolls and dust them lightly with flour.
11. Step 11: Place the baking tray in the center of the preheated oven.
12. Step 12: Immediately reduce the oven temperature to 200°C (375°F) and bake for 20 to 25 minutes, or until the rolls are golden brown.
13. Step 13: Remove the rolls from the oven and transfer them to a rack to cool.
14. Step 14: Serve warm or at room temperature with your favorite marmalade and enjoy!

Tips & Variations

• For a softer crust, brush the rolls with melted butter as soon as they come out of the oven.
• Substitute dark syrup with molasses or honey if unavailable; this will change the sweetness slightly but keep the flavor rich.
• Add a teaspoon of ground cinnamon or cardamom to the dough for a spiced twist.
• If you prefer a nuttier texture, mix in chopped walnuts or almonds along with the raisins.

Storage

Store the Swedish rye rolls in an airtight container at room temperature for up to two days. For longer storage, freeze the rolls in a sealed bag for up to a month. To reheat, thaw at room temperature and warm in a 180°C (350°F) oven for 5 to 10 minutes to refresh their crust and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all bread flour instead of rye flour?

Yes, if you don’t have rye flour, you can substitute with all bread flour, although the rolls will lose some of their distinctive rye flavor and texture.

Do I need to soak the raisins before adding them?

Soaking raisins is optional. Adding them dry works fine, but soaking in warm water or juice for 10 minutes can plump them up and add extra moisture to the rolls.

Swedish Rye Rolls Recipe

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4.4 from 648 reviews

These Swedish Rye Rolls are soft, slightly sweet, and packed with wholesome rye flavor and juicy raisins. Perfect for breakfast or as a snack, these rustic rolls feature a tender crumb with a light crust, enriched with dark syrup and butter for a subtle sweetness. Made with a mix of bread and rye flour, these rolls showcase traditional Scandinavian baking with a comforting homemade touch.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 10 minutes
• Yield: 8 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: Swedish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry 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)
• 75 grams raisins (1/2 cup)

Wet Ingredients

• About 2/3 cup warm water (approx. 160 ml)
• 25 grams dark syrup (about 2 tablespoons)
• 14 grams butter (1 tablespoon), softened

Instructions

1. Activate the yeast: Mix the yeast with two-thirds cup of warm water until dissolved, then set aside to rest until it becomes frothy and ready to use.
2. Combine dry ingredients: In a stand mixer bowl or large mixing bowl, mix together the bread flour, rye flour, and salt.
3. Add wet ingredients and start dough: Add the softened butter and the yeast mixture to the dry ingredients. Begin mixing to form a dough, then incorporate the raisins evenly throughout.
4. Knead the dough: Continue mixing or kneading by hand until the dough becomes smooth but not sticky. It should hold together well and feel elastic.
5. First rise: Form the dough into a ball, place it in a lightly oiled bowl, and cover with a clean kitchen cloth. Let it rise in a warm place until doubled in size, typically about an hour and a half.
6. Shape rolls: Divide the risen dough into eight equal portions and shape each piece into a smooth ball.
7. Prepare baking tray: Arrange the dough balls on a baking tray lined with parchment paper, leaving space between each so they can expand.
8. Second rise: Cover the tray with a cloth again and allow the dough balls to puff up for at least thirty minutes.
9. Preheat oven: Preheat your oven to 230°C (425°F) to get it thoroughly hot for the initial baking phase.
10. Final prep before baking: Uncover the rolls and dust them lightly with flour to create a rustic finish.
11. Bake the rolls: Place the baking tray in the middle rack of the oven. Immediately reduce the temperature to 200°C (375°F) and bake the rolls for 20 to 25 minutes, until golden brown on top.
12. Cool the rolls: Remove the rolls from the oven and transfer them to a wire rack to cool completely, which keeps the crust crisp.
13. Serve: Enjoy your freshly baked Swedish rye rolls warm or at room temperature, ideally with your favorite marmalade or butter.

Notes

• Ensure the water for the yeast is warm, not hot, to avoid killing the yeast.
• Knead the dough until smooth but avoid over-kneading; the rye flour alters gluten development.
• If you don’t have dark syrup, molasses or dark honey can be used as alternatives for similar flavor.
• Rye flour can vary in strength, adjust with a little extra bread flour if the dough feels too dense.
• For softer crust, brush rolls with melted butter immediately after baking.
• These rolls freeze well; thaw and reheat in the oven before serving.

Keywords: Swedish Rye Rolls, rye bread, Scandinavian bread recipe, homemade rolls, rye flour bread, raisin rolls, traditional Swedish baking