Rutabagas dinner rolls served on a tray with whipped butter
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5 from 13 votes

Rutabaga Dinner Rolls

Celebrating the holidays with a southern cuisine favorite: rutabaga dinner rolls formed into a wreath. The main ingredient is canned rutabaga from Margaret Holmes, a McCall Farms brand. But we are also using all-purpose unbleached flour, one egg yolk, dry instant yeast, lukewarm water, butter, sugar, and salt.
Prep Time30 mins
Cook Time20 mins
Course: Breads, Side Dish
Cuisine: American Southern Cuisine
Keyword: bread, rutabaga
Servings: 13 rolls
Calories: 150kcal
Author: Chef Adriana Martin



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.



Use the remaining dough to create other forms. We made little cross buns that turned out pretty and soft. Making bread requires patience and time. Do not rush the process; take your time, and have fun. I found the process of making bread to be a therapeutic and delicious hobby.


Calories: 150kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 158mg | Potassium: 70mg | Fiber: 1g | Sugar: 4g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 2mg