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    You are in: Home / Recipes / Swedish Rye Muffins With Caraway Butter Recipe
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    Swedish Rye Muffins With Caraway Butter

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    2 hrs 15 mins

    25 mins

    Caroline Cooks's Note:

    Swedish yummy muffins; with the caraway butter or serve as an appetizer--with a spread of Swedish sweet mustard, a slice of Back Forest Ham and a hardy Farmers cheese slice; wrap in foil and bake about 15-18 minutes to slightly melt cheese.

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    Units: US | Metric

    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 350°F
    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.

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    Nutritional Facts for Swedish Rye Muffins With Caraway Butter

    Serving Size: 1 (796 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 97.8
    Calories from Fat 46
    Total Fat 5.2 g
    Saturated Fat 3.1 g
    Cholesterol 21.5 mg
    Sodium 126.1 mg
    Total Carbohydrate 11.2 g
    Dietary Fiber 0.8 g
    Sugars 1.2 g
    Protein 1.7 g

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