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1
Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved.
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2
Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
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3
Whisk together rye flour, 1 cup white flour, zest, salt, anise seeds, cumin, and 1/2 teas. caraway seeds.
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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.
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5
Reduce speed to low and add 1/2 cup white flour, beating until combined.
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6
Add remaining 1/4 cup plus 1 tablespoons white flour and beat until incorporated. (Dough will be very sticky.)
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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.
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8
Put oven rack in middle position and preheat oven to 350u00b0F
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9
Butter muffin pans.
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10
Stir down dough (it will be too sticky to punch down).
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11
Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.)
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12
Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes.
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13
Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds.
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14
Bake until muffins are puffed and a wooden pick inserted into center comes out clean, 25 to 35 minutes.
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15
Turn out muffins onto a rack and cool to warm or room temperature.
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16
Serve with Caraway Butter or as suggested in description.
