Swedish Saffron Rolls (Vegan)

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  • Author: The Plant-Powered Dietitian
  • Yield: about 40 rolls 1x


  • 1 ½ sticks (3/4 cup) dairy-free margarine sticks (i.e., Earth Balance)
  • 2 cups plant-based milk, unflavored
  • ½ teaspoon salt
  • 1 1/2 cups sugar
  • 1 gram saffron threads
  • About 6 cups all-purpose, wheat flour
  • 1 tablespoon + 1 teaspoon active dry yeast


  1. Slice margarine sticks into pieces, reserving one tablespoon for brushing rolls before baking. Place in a small pot and add plant-based milk and heat just until lukewarm (about 110 F).
  2. Measure salt and sugar into a large mixing bowl.
  3. Grind saffron, using a mortar and pestle, and add to the bowl.
  4. Add 5 cups of flour, the yeast, and the warm liquid from the pot. Use the electric mixer and blend. Add additional flour, ¼ cup at a time, until you achieve a soft dough that is not sticky to the touch (avoid too much flour so that it isn’t too dry). Place some of the remaining flour on a clean surface. Remove the dough and knead on the floured surface for 5 minutes.
  5. Place dough in a clean bowl, cover, and rise in a warm (but not hot) place for 30 minutes.
  6. Remove the dough, divide it into smaller sections, and roll the dough into ropes about 1-inch in diameter. Cut the ropes into 8-inch lengths. Shape into curled rolls (see photo).
  7. Place the rolls on baking sheets sprayed with nonstick cooking spray.
  8. Melt the remaining 1 tablespoon margarine and brush rolls lightly with margarine.
  9. Allow to rise in a warm (but not hot) location for 30 minutes, until they have enlarged.
  10. Bake at 400 F for 5-10 minutes, until golden and tender.
  11. Cool and store in an airtight container.


May garnish rolls with raisins before baking in step 10.


  • Serving Size: 1 roll
  • Calories: 135
  • Sugar: 8 g
  • Sodium: 75 mg
  • Fat: 4.5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 22.5 g
  • Fiber: 0.6 g
  • Protein: 2.4 g
  • Cholesterol: 0 mg