Soft Christmas rolls with saffron and raisins made from yeast dough

Soft Christmas rolls with saffron and raisins made from yeast dough

Soft, fluffy buns baked for Christmas in Sweden. Saffron is hidden in the tasty, bright yellow dough, which makes the Christmas rolls shine both visually and in terms of taste.

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  • 240 ml milk
  • 100 g sugar
  • 1 tsp saffron
  • 2 tsp dry yeast
  • 560 g flour
  • 1 tsp salt
  • 1 tsp cardamom, ground
  • 3 eggs
  • 60 g sour cream
  • 6 tbsp butter
  • 1 tbsp raisins


  1. Mix the milk with 1 tablespoon of sugar and saffron in a saucepan.
  2. Heat over low heat until the sugar has dissolved.
  3. Then allow to cool to 35-40°C.
  4. Add the yeast to the warm milk.
  5. Leave for 5-10 minutes.
  6. In a large bowl, combine the sifted flour, remaining sugar, salt and cardamom.
  7. Whisk the two eggs together with a fork.
  8. Make a small well in the flour.
  9. Milk, whisked Add the eggs and sour cream.
  10. Add the melted butter.
  11. Knead until you have a soft and elastic dough.
  12. Roll the dough into a ball.
  13. Place in a large bowl, cover and set aside in a warm place for 1 to 2 hours leave.
  14. When the dough has doubled in size, knead it well and divide into 12 equal portions.
  15. Form these pieces of dough into a sausage 25-30 cm long.
  16. Roll up into an S shape and place on a baking sheet lined with baking paper Place on a baking sheet.
  17. Cover the buns with cling film and let 30 Leave to rise in a warm place for minutes.
  18. Preheat the oven to 200°C.
  19. Whisk the remaining egg with a whisk.
  20. Place a raisin on the end of each bun and press lightly.
  21. The Christmas buns with the Brush with beaten egg.
  22. Bake in preheated oven for 10-12 minutes until golden.


  • pot
  • spoon
  • bowl
  • fork
  • pastry sheet
  • baking paper

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