Swedish Rye Muffins With Caraway Butter

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.

• Ready In: 2 hrs 40 mins
• Yields: 24 muffins

Ingredients

• 1 1⁄2 teaspoons active dry yeast
• 1 1⁄2 teaspoons  packed light brown sugar
• 1  cup warm water (105-115 F)
• 2⁄3 cup  rye flour
• 1 3⁄4 cups all-purpose flour, plus
• 1  tablespoon all-purpose flour
• 1 1⁄2 teaspoons  finely grated fresh orange zest
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon anise seed
• 1⁄4 teaspoon ground cumin
• 3⁄4 teaspoon caraway seed
• 2  tablespoons unsalted butter, melted and cooled, plus additional for greasing
• 2  tablespoons molasses (not blackstrap)
•  vegetable oil, for greasing
• 1  large egg, lightly beaten, for egg wash
• 1⁄2 teaspoon  flaky sea salt

• caraway butter

• 4  ounces unsalted butter
• 1  tablespoon caraway seed

Directions

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