Swedish Rye Muffins With Caraway Butter - cooking recipe

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

Preparation

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\u00b0F
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.