Quick Parsnip Dinner Rolls

Shepherd Lantz

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."

Prep Time

120 minutes

Cook Time

20 minutes


12 Rolls


2 1⁄2 cups flour, all-purpose (divided)
1 tablespoon sugar, brown
1 teaspoon salt
1 teaspoon cinnamon (ground)
1⁄8 teaspoon allspice (ground)
1 package yeast, active dry
1 cup water (hot)
1⁄2 cup water (room temperature)
4 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 honey
1⁄4 teaspoon vanilla extract
1⁄4 cup applesauce
1 egg (beaten)


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!