SOURCE: ADAPTED from rachel khoo’s “my notebook”

Serves: 22 – 24 buns



  • 275 ml whole milk, lukewarm
  • 75 g sugar
  • 90 g butter, melted
  • 2 packets yeast (2 Tbls), see photo*
  • ½ tsp salt
  • 2 eggs (1 beaten for egg wash)
  • 500 g flour
  • Vegetable oil
  • 400 g cream cheese
  • 8 Tbls chopped dill
  • Zest of 2 lemons
  • 80 g lumpfish roe, red (see photo in PDF file), (can also use Abbas brand)


  • Measure out cream cheese and let sit at room temperature to help soften.
  • Add the milk, sugar, butter, yeast, salt and 1 egg to a mixing bowl. Stir to help dissolve the yeast.
  • Add the flour in two batches. Keep mixing.
  • Knead for 10 minutes with a dough hook (or turn out onto a floured surface and knead by hand).
  • Transfer to a oiled bowl. Cover with plastic wrap. Let sit until the dough has doubled in size, approximately an hour.
  • Punch down on a floured surface. Divide into two.
  • Working with each half of the dough at a time, roll dough into a 40 x 35 cm rectangle. Don’t worry if you can’t get the shape exact right, just try to get this size more or less.
  • Spread half of the cream cheese over the rectangle. If you are having difficulty to spread, whip the cream cheese with an electric beater first for a few seconds to help soften.
  • Sprinkle on half of the chopped dill and lemon zest. Dot half of the roe over the rectangle. Spread out more evenly with the back of a dull knife, trying to get to all the edges.
  • Fold the dough from the long edge to the half way mark, repeat with the other half (see photos).
  • Cut the dough into 3 cm strips using a sharp knife. You should have about 11-12 strips.
  • With each of these strips, cut down the middle leaving 1 cm uncut at the top – making “trouser” shapes.
  • Twist the legs of these “trousers” round and round and then form a circle, pinching and tucking in the ends together to make a bun. Don’t worry if the filling starts to seep out as you make these shapes, this makes it nicer looking at the end.
  • Repeat with the other half of the dough.
  • Transfer to 2 parchment lined baking trays.

Preheat oven to 210 C (410 F).

  • Brush the buns with beaten egg, then let buns rise for 30 mins.
  • Bake for 10 mins until golden.
  • Let cool for a few minutes then serve. Best eaten warm. Store extras in the fridge.

Download PDF here (many more photos including how to do are in this PDF): Swedish Lemon, Dill and Roe Bulle (Buns) Michelle Pilarczyk