Swedish Rye Muffins With Caraway Butter

1. 1

   Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved.

2. 2

   Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.).

3. 3

   Whisk together rye flour, 1 cup white flour, zest, salt, anise seeds, cumin, and 1/2 teas. caraway seeds.

4. 4

   Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes.

5. 5

   Reduce speed to low and add 1/2 cup white flour, beating until combined.

6. 6

   Add remaining 1/4 cup plus 1 tablespoons white flour and beat until incorporated. (Dough will be very sticky.)

7. 7

   Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours.

8. 8

   Put oven rack in middle position and preheat oven to 350u00b0F

9. 9

   Butter muffin pans.

10. 10

    Stir down dough (it will be too sticky to punch down).

11. 11

    Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.)

12. 12

    Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes.

13. 13

    Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds.

14. 14

    Bake until muffins are puffed and a wooden pick inserted into center comes out clean, 25 to 35 minutes.

15. 15

    Turn out muffins onto a rack and cool to warm or room temperature.

16. 16

    Serve with Caraway Butter or as suggested in description.

* Per serving · 4 servings · Values may vary.