Quick Parsnip Dinner Rolls


SourceShepherd Lantz
Prep time2 hours
Cooking time20 minutes
Total time2 hours, 20 minutes


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."


2 1/2 cups
flour, all-purpose (divided)
1 tablespoon
sugar, brown
1 teaspoon
1 teaspoon
cinnamon, ground
2 pinches
allspice, ground
1 package
yeast, active dry
1 1/2 cup
water (divided, 1 cup hot)
parsnip (washed, peeled, chopped in small pieces (finely chop half))
1/4 cup
coconut oil
1/3 cup
maple syrup (and extra for drizzling)
1 tablespoon
1/4 teaspoon
vanilla extract
1/4 cup
egg (beaten)


Set oven for 400 degrees F.  Mix 1 1/4 cup flour, brown sugar, cinnamon, allspice, salt, and yeast in a large bowl.  Add 1 cup hot water. Beat until mixed and sticky.  Add 1/4 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 cooking pot, mix the coconut oil, maple syrup, honey, vanilla, 1/2 cup water, and the 4 chopped parsnips.  Heat and bring to a rapid boil 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 1/4 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 over and bake between 15-20 minutes or until lightly golden.  Remove from oven and let sit 5 minutes. Then, transfer the muffins from the pan to a cooling rack.  Let cool 20 minutes and enjoy!