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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/swedish-rye-rolls-recipe/