Similar to a potato bread, mashed rutabaga creates a tender, sponge-like texture in the bake rolls and keeps them moist while the flavor of the root itself is mild.
- 3¼ to 3½ cups bread flour, divided
- ¼ cup granulated sugar
- 1 (0.25-ounce) package active dry yeast
- 1¼ teaspoons kosher salt
- ½ cup plus 1 tablespoon whole milk, divided
- 6 tablespoons unsalted butter, softened
- ½ cup mashed rutabaga (see Notes)
- 2 large eggs, divided
- 1 tablespoon unsalted butter, melted
- Everything bagel seasoning, for sprinkling
- In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup flour, sugar, yeast, and salt until well combined.
- In a medium saucepan, combine ½ cup milk and butter; cook over medium heat until butter is melted and an instant-read thermometer registers 120° to 130°. Add milk mixture to flour mixture; beat on medium speed for 2 minutes. Add rutabaga and 1 egg; beat on medium-high speed for 2 minutes. Gradually add remaining 2¼ cups flour, beating until just combined. Switch to the dough hook attachment; beat on medium speed for 10 to 12 minutes, adding remaining ¼ cup flour one tablespoon at a time, until a soft, smooth, elastic dough forms. Scrape down sides of bowl and dough hook, as needed.
- Coat a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 40 minutes to 1 hour.
- Line a rimmed baking sheet with parchment paper.
- Punch dough down. Turn onto a lightly floured surface; divide dough into 15 pieces and shape into balls. Place rolls on prepared baking sheet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 40 minutes to 1 hour.
- Preheat oven to 375°.
- In a small bowl, whisk together remaining 1 egg and remaining 1 tablespoon milk; brush over rolls. Bake until golden brown and an instant-read thermometer inserted in the center registers at least 190°, about 15 minutes.
- Brush rolls with melted butter. Sprinkle with everything bagel seasoning, if desired. Serve warm.
For mashed rutabaga, combine 1 cup diced rutabaga and cold water to cover by 1 inch in a medium sauce pan. Bring to a boil, and reduce to a simmer; cook until tender, 30 to 45 minutes. Drain and let stand until dry. Transfer rutabaga to the work bowl of a food processor and pulse until smooth, scraping down sides, if needed. Let mashed rutabaga cool completely before using in rolls.