Quick Parsnip Dinner Rolls
This recipe was submitted in our We ♥ Local Parsnips Recipe Contest by Shepherd Lantz. Shepherd says, "I took a simple Betty Crocker recipe for Quick Dinner Rolls and with the help of parsnips, coconut oil, Vermont maple syrup, and cinnamon, I transformed the regular recipe into a special parsnip delight! These buns can be enjoyed for breakfast, lunch, dinner, or any snack in-between."
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Ingredients
Instructions
Preheat the oven to 400 °F. Mix 1 ¼ cup flour, brown sugar, cinnamon, allspice, salt, and yeast in a large bowl. Add 1 cup hot water. Beat until mixed and sticky. Add ¼ cup flour and beat until smooth. Cover with plastic wrap or a towel and let rise in a warm place for about 30 minutes. While you're waiting, in a medium saucepan, combine the coconut oil, maple syrup, honey, vanilla, ½ cup water, and the 4 chopped parsnips. Heat and bring to a rapid boil, then reduce the heat and simmer between 10-15 minutes, until parsnips are slightly tender. Remove from heat and mix in applesauce and egg. Combine with the risen dough, fold, and lightly mash until mixed. Mix in the final ¼ cup flour. Lightly grease a muffin pan with vegetable spray. Scoop in mixture to slightly below the rim of each cup. Lightly drizzle maple syrup on select muffins for a sweeter glaze. Let sit 20 minutes. Place in oven and bake between 15-20 minutes or until lightly golden. Remove from oven and let sit 5 minutes. Then, transfer the rolls from the pan to a cooling rack. Let cool 20 minutes and enjoy!