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Heat milk and let cool to about 120 F. Place 1 C heated milk in bowl and stir in yeast. Set aside 5 minutes until bubbly. Add sugar and salt to remaining milk and stir until dissolved. Place flour in large bowl and stir in sugar-milk mixture. Add yeast mixture, stirring lightly, then add melted margarine. Mix until well combined, then knead until stiff dough is formed. Place dough in greased bowl. Cover with dampened cloth. Set aside in warm place until double in bulk. Punch dough down. Cover again and let rise again until double in bulk. Turn dough out onto lightly floured surface. Divide into several portions. Roll each out to 1/2" thickness. Cut dough with 3" round cutter (or use a glass or cup to form biscuits). Place on lightly greased baking sheets. Beat eggs or process in blender. Transfer to small bowl and stir in black caraway seeds. With brush, coat tops of biscuits with mixture, spreading seeds as evenly as possible over surface. Bake at 350 F until golden brown, about 30 minutes. |