SWEDISH RYE MUFFINS WITH CARAWAY BUTTER

Swedish Rye Muffins With Caraway Butter image

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.

Provided by Caroline Cooks

Time 2h40m

Yield 24 muffins

Number Of Ingredients 18

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
4 ounces unsalted butter
1 tablespoon caraway seed

Steps:

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.