My husband, who was born and raised in Sweden, makes these beautiful, warm sweet saffron rolls every winter. Swedish saffron rolls (or saffron buns) are a traditional, sweet bread served at the holidays, but I think they’re delicious year-round—especially in the cold weather. I also love them at Easter time, as a lovely sunny spring treat. Sweet, earthy saffron provides the warm, yellow hue as well as sweet, tangy flavor to these doughy, wheat rolls, which can brighten the dreariest day. It is amazing how the spice saffron has affected food crops around the world. And these Swedish traditional yeast rolls are a perfect example. These saffron buns are rolled into curvy shapes before being baked. You can also decorate these saffron rolls with raisins before baking, as is traditional in Sweden.
Peter got this saffron bun recipe from his mother, which we revised into a completely vegan version very easily. My kids just crave them and they disappear in our house very quickly. These Swedish saffron rolls are served simply warm with coffee for a snack or dessert. Put them in the microwave before serving for a few seconds to fluff up and warm up. Make a big batch and freeze in airtight containers to enjoy all season long.
Step by step guide:
Description
These classic, vegan Swedish saffron rolls—filled with the golden aromas of saffron—are traditionally served in Sweden during the holidays.
- Slice the butter sticks, reserving a tablespoon for brushing the rolls before baking. Place in a small saucepan, add plant-based milk and heat until lukewarm (about 110 F).
- Measure salt and sugar in one large mixing bowl.
- Grind the saffron with a mortar and pestle and add to the bowl.
- Add 5 cups of flour, the yeast, and the warm liquid from the saucepan to the bowl. Use an electric mixer and mix well. Add additional flour, ¼ cup at a time, until you have a soft dough that doesn’t stick to the touch (avoid too much flour so it won’t be too dry). Place some of the remaining flour on a clean surface. Remove the dough from the bowl and knead on a floured surface for 5 minutes.
- Place the dough in a clean bowl, cover and let rise in a warm (but not hot) place for 30 minutes.
- Remove the dough, divide it into smaller portions and roll the dough into ropes about 1 inch in diameter. Cut the ropes into 8-inch lengths. Form into curled rolls (see photo).
- Place rolls on parchment paper sprayed with nonstick cooking spray.
- Melt the remaining 1 tablespoon of butter and lightly brush the rolls with it.
- Let the rolls rise in the pan in a warm (but not hot) place for 30 minutes, until they have risen.
- Bake at 400 F for 5-10 minutes, until golden brown and tender.
- Cool and store in a airtight container.
Notes
You can garnish the rolls with raisins before baking them in step 10.
To make this recipe gluten-free, replace a gluten-free flour mix for wheat flour.
- Preparation time: 20 minutes
- Cooking time: 10 minutes
- Category: Bread
- Kitchen: Swedish
Nutrition
- Serving Size: 1 roll
- Calories: 135
- Sugar: 8 gr
- Sodium: 75 mg
- Fat: 4.5 gr
- Saturated fat: 1 gr
- Carbohydrates: 22.5 gr
- Fiber: 0.6 g
- Protein: 2.4 gr
- Cholesterol: 0 mg
Keywords: Swedish rolls, vegan rolls
For other traditional plant-based Swedish recipes, check these out:
Peter’s Pepparkakor
Vegan Jansson’s Temptation (Swedish Potato Casserole)
Swedish apple potato salad
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