Refrigerator Cumin Rolls

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The dough for these rolls will keep for 5 days in the refrigerator, so it’s great to have on hand during the holidays.  For variety, try different flavorings by using orange zest, poppy seeds, or sesame seeds instead of the cumin.

1 package active dry yeast
1/4 cup warm water (110° to 115°F)
1/4 cup sugar, divided
1 cup milk, scalded and cooled to lukewarm
3 tablespoons unsalted butter at room temperature
1 teaspoon salt
2 eggs, beaten
3 to 3-1/2 cups all-purpose flour
1/2 cup unsalted butter, melted
1/2 cup cumin seed, toasted  over medium heat in a dry skillet  

Stir together yeast, warm water and 1 teaspoon of the sugar a small bowl and allow to sit until foamy, about 5 minutes.
In a large bowl, combine milk, butter,  remaining sugar and salt; stir until butter is melted and sugar is dissolved.  Add the yeast mixture, eggs, and 1-1/2 cups of the flour.  Beat until well mixed.  Add enough of the remaining flour to make a stiff dough.  Knead on a floured board until smooth and elastic,  5 to 10  minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight or up to four days.

Remove dough from the refrigerator and allow to come to room temperature.  Preheat oven to 400°F.  Lightly butter twenty four muffin cups,  (1/3-cup each). 

Pull off a piece of the dough the size of a small egg.  Dip the dough in melted butter, then in toasted cumin seed.  Stretch the dough into a 6 -to 8-inch rope and tie into a knot.  Place in a greased muffin cup.  Repeat with remaining dough.  Bake for 12 to 15 minutes, or until lightly browned.  Serve warm.

Makes 2 dozen