Swedish Rye Muffins With Caraway Butter

READY IN: 2hrs 40mins
YIELD: 24 muffins




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