The rutabagas dinner rolls wreath is a sponsored collaboration with Margaret Holmes, a McCall Farms brand.
Celebrating the holidays with a southern cuisine favorite: rutabagas dinner rolls formed into a wreath!
We enjoy making bread and adding to the holiday menu homemade dinner rolls is a special way to pamper the family and friends. Because who doesn’t enjoy freshly baked bread?
The smell of freshly baked bread is so comforting and that is what the holidays should be too. The dinner rolls recipe is simple and comes together without stress and thanks to McCall Farms who invited us to try Margaret Holmes’s canned diced rutabagas.
Formed the rutabagas dinner rolls into a wreath for a festive look. And added whipped real butter to use as a spread. There is nothing better than warm bread with butter, don’t you think so?
Tips for baking rutabagas dinner rolls.
When making rutabagas dinner rolls we need to take into consideration that it requires time and love to come out perfect and looks like you see in the pictures.
Use sifted unbleached all-purpose flour to achieve the best results. The unbleached flour has a denser grain and tougher texture needed for bread and the rutabaga dinner rolls.
Take advantage of using canned rutabagas from the Margaret Holmes brand. It saves time and has good quality. Plus it comes ready to use just drain the water and mash with a fork.
The butter for this recipe has to be good quality and at room temperature. Cut in little cubes for easy integration into the dough. Use active dry yeast or fresh if desired.
Let the dough for the homemade dinner rolls rest inside the fridge for twelve hours before the first rise. This will allow the yeast to ferment slowly and provide a softer texture.
Use a deep savarin mold to help preserve the rounded shape. But a small pizza baking mold could work too.
Why we love Margaret Holmes’s canned products?
Eighty percent of the canned vegetables and produce under the Margaret Holmes brand by McCall Farms comes from farms located within 150 miles of the canning facility. And the remaining produce comes from other reputable growers throughout the United States. Assuring quality and freshness at its peak.
This brand has a variety of canned vegetables and beans including many of the Southern cuisine favorites such as black-eyed peas, collard greens, turnip, yellow squash, tomatoes, butter beans, and rutabagas which we used for making homemade rutabaga dinner rolls.
But, what is rutabagas?
Rutabagas is a vegetable that came about between the cross of a turnip and a cabbage. The best thing is that this vegetable you can eat the roots and the leaves too, so there is no waste!
Depending on the region, the rutabaga also goes by the name of swede, neep, turnip or snagger. While the rutabaga is closed related to the turnip the flavor is milder and sweeter.
This root vegetable many times gets overlooked but in Southern cuisine is commonly used in stews, paired with other vegetables for side dishes, and used in dinner rolls too.
Many say rutabagas are tough to peel so the easiest way to incorporate them into the menu is by using canned rutabaga from Margaret Holmes. Check the product locator to learn where to buy canned rutabaga. I bought Margaret Holmes’s canned diced rutabagas at Publix!
Bake the rutabaga dinner rolls, it is easy!
Include these soft and delicious dinner rolls to your holiday menu, because a meal is not complete until warm bread and butter are added to the table.
Grab the recipe below and watch the step by step recipe video. The most difficult thing is to wait for the rolls to come out of the oven.
Rutabaga Dinner Rolls
- Stand Mixer
- Kneading hook
- Dough cutter scrapper
- Nonstick deep savarin mold 9.75 inches
- Parchment paper
- Pastry brush
- Cooling rack
- Mixing bowls
For the rutabaga dinner rolls dough
- 390 grams all-purpose flour unbleached approximately 3 1/8 cups
- 7 grams dry yeast 1 packet
- 160 milliliters lukewarm water around 2/3 of a cup
- 40 grams sugar about 1/3 of a cup
- 1 yolk at room temperature
- 5 grams salt or 1 teaspoon
- 25 grams unsalted butter at room temperature (around 1.75 tablespoons)
- 120 grams canned rutabaga mashed and with no liquid (approx. 3/4 of a cup + 1 tablespoon)
- baking spray
For the egg wash
- 1 whole egg
- 1 tablespoon milk
- Measure the flour and sift. Sifting is important for achieving a tender dough and a softer bread.
- For best results measure all the ingredients using a scale. I have provided approximate measurements in cups but for accuracy, it is recommended to use a digital scale.
- Proof the dry yeast by mixing the sugar with the lukewarm water. Make sure the liquid is between 110°F-115°F. Let the yeast ferment for 20-30 minutes. Place the mix in a warm place.
- Open the Margaret Holmes canned rutabaga. Drain the water and measure the correct amount on the scale. Place on a bowl and mash using a fork.
- Add the sifted flour to a bowl and incorporate the salt using a whisk. Add the mashed rutabaga and the egg yolk. Finally, pour the fermented yeast and mix on the stand mixer using the kneading hook or manually using a Danish dough whisk.
- When all ingredients are incorporated add the butter and knead again. This dough is a bit sticky has to mix enough until getting a smooth elastic consistency. You will know the dough is ready when showing bubbles.
- In a plastic tub or a bowl, add cooking oil and cover the bottom and the walls. This will help the dough to keep moisture and prevent from sticking to the plastic container.
- Place the dough inside the bowl and let it rest inside the fridge for twelve hours covered with a lid. The following day, proceed to remove the dough from the tub and deflate. Form a dough ball and let it rise in a warm place inside the tub or a baking sheet covered for about 15 minutes or more. The dough must double ins size.
- Add some flour to the working surface, deflate the dough again, work it, and form a log. Using a scraper cutter cut twelve to thirteen pieces making sure all are the same size.
- Form the rolls making balls and set aside. Spray the savarin mold with baking spray to prevent sticking. Place nine rolls in the mold and let them do a second rise before baking. The second rise can take form 15-20 minutes. The rolls must double in size and should be placed in a warm location.
- Set the oven at 350°F and preheat. Prepare an egg wash mixing one egg and milk with a fork. When the rolls have doubled in size, paint them with the egg wash using a brush.
- Place the dinner rolls inside the oven and bake for 15-20 minutes until golden brown.
Have you tried this recipe? Snap a photo and tag us on Instagram and or Facebook using the handle @adrianasbestrecipes and this hashtag #ABRecipes Happy Eats!
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This was a fabulous recipe for two reasons. The rolls came out a soft yet fluffy center and a great shell. The recipe allowed for mistakes. Like leaving the dough in the refrigerator for 20 hours and including a bit too much or a bit too little of ingredients. I also used a bread machine, which did all the mixing and kneading.
I can’t believe those rolls rose this nicely with active dry yeast. I have only gotten those results with fresh yeast!
It resembles what we call Pav Bhaji in Indian food menu, looks tasty really!
Looks yummy! I’ve somehow never tried rutabagas, and this might be the perfect way to integrate them into a meal.
I love soft dinner rolls.It seems like these are perfect for any meal.And I love the idea of using dinner roll wreaths for the meal during holiday season.