These Fluffy Butternut Squash Rolls with Sage bring a touch of warmth and comfort to any table, especially during the holiday season.
What makes them stand out is the natural sweetness and golden hue from fresh butternut squash, paired with earthy, aromatic sage for a unique flavor profile.
Nutritionally, they’re a smart choice—offering fiber from the squash, modest plant-based protein from flour, and low levels of saturated fat thanks to minimal butter use.
Each roll is light yet satisfying, making them a healthier alternative to traditional dinner rolls without sacrificing indulgence.
They’re also versatile—perfect for everyday meals, festive dinners, or even as a snack with a spread of butter or jam.
The straightforward preparation and approachable ingredients make them an excellent choice for busy home cooks, while their ability to be made ahead of time ensures stress-free entertaining.
Must-Have Tools for Perfect Results
Pyrex Glass Mixing Bowl Set
Ideal for mixing dough and mashing butternut squash.
The clear design lets you easily monitor consistency, and the durable glass won’t absorb odors or stains—perfect for countless recipes beyond bread making.
KitchenAid Stand Mixer
Effortlessly handles the kneading process, saving time and energy. This mixer is a true workhorse in the kitchen, perfect for bread, cookies, cakes, and more.
Nordic Ware 8-Inch Round Cake Pan
Ensures even baking for perfectly golden rolls. Its heavy-duty construction and nonstick coating make it a long-term investment for all types of baked goods.
OXO Good Grips Silicone Spatula
Great for scraping every bit of dough from the bowl without waste. Heat-resistant and flexible, it’s equally useful for cooking, folding batters, and sautéing.
Instant-Read Digital Thermometer
Guarantees liquids are at the right temperature for yeast activation, ensuring fluffy rolls every time.
Also invaluable for cooking meats, candy-making, and more.
Easy Butternut Squash Rolls with Sage
Equipment
- 1 × Medium microwave-safe bowl
- 1 × Medium microwave-safe bowl
- 1 × Small microwave-safe bowl
- 1 × Electric mixer with bowl
- 1 × 8-inch round or square baking pan
- 1 × Wire cooling rack
Ingredients
- 1 ½ cups finely cubed butternut squash
- 2 cups all-purpose flour plus extra for kneading
- 2 tablespoons sugar
- 1 packet rapid-rise yeast 2 ¼ teaspoons
- ½ teaspoon salt
- ½ cup milk
- ¼ cup water
- 2 tablespoons butter or margarine plus extra for greasing and brushing, if desired
- 1 teaspoon ground sage
Instructions
- Prepare and Soften the Butternut Squash: Place the cubed butternut squash into a medium-sized, microwave-safe bowl. Spread the cubes evenly to ensure they cook uniformly. Microwave on high power for 2 minutes, then carefully remove the bowl and give the squash a gentle stir to redistribute the heat. Return the bowl to the microwave and cook for another 3 minutes, or until the cubes are completely tender when pierced with a fork. The squash should be very soft and easy to mash, with no firm centers remaining. Using a fork or potato masher, mash the squash into a smooth, lump-free purée. Set aside to cool slightly while you prepare the other ingredients.
- Combine the Dry Base Ingredients: In a large mixing bowl (or the bowl of a stand mixer), add ¾ cup of the all-purpose flour, the sugar, the rapid-rise yeast, and the salt. Whisk or stir well to ensure the yeast is evenly distributed and the ingredients are thoroughly blended. This dry mixture will be the base for building your dough and will help activate the yeast when combined with warm liquids.
- Warm the Liquid Mixture: In a small microwave-safe bowl, add the milk, water, and butter (or margarine). Microwave in short bursts of 15 seconds each, stirring gently between intervals, until the mixture reaches a temperature between 120°F and 130°F. This should feel quite warm but not uncomfortably hot to the touch. The butter does not need to melt completely at this stage; small softened pieces are fine. This careful heating step is essential for properly activating the yeast without killing it.
- Build the Dough Foundation: Pour the warm milk mixture into the bowl with the flour mixture. Add the mashed butternut squash and sprinkle in the ground sage. Using the paddle attachment of a stand mixer (or a sturdy wooden spoon if mixing by hand), blend everything together on medium speed for about 2 minutes, scraping down the sides of the bowl occasionally to incorporate all ingredients evenly.At this stage, you’ll notice the mixture becoming slightly thick and sticky.
- Strengthen the Dough Structure: Add ¼ cup more flour to the mixture and increase the mixing speed to high. Continue beating for another 2 minutes. This step develops the gluten, which will give your rolls their signature fluffy texture.Gradually add the remaining flour (about 1 to 1 ¼ cups) a little at a time, mixing gently until the dough begins to pull away from the sides of the bowl and forms a soft, slightly tacky ball.
- Knead to Develop Elasticity: Transfer the dough to a lightly floured surface. Knead it by hand for 6 to 8 minutes, pressing down with the heel of your hand, folding the dough over itself, and turning it 90 degrees between pushes. The dough is ready when it feels smooth, elastic, and springs back slightly when pressed with two fingers. If the dough is too sticky, sprinkle lightly with flour as needed—avoid adding too much, as it can make the rolls dense.
- Rest and Relax the Dough: Once kneaded, shape the dough into a smooth ball and place it on the floured surface. Cover loosely with a clean kitchen towel and let it rest for 10 minutes. This short rest allows the gluten strands to relax, making the dough easier to shape in the next step.
- Shape the Rolls: Using a sharp knife or bench scraper, divide the dough into 12 equal portions. Roll each portion between your palms or on the work surface to create smooth, round balls.Arrange them evenly in a greased 8-inch round or square baking pan, leaving a little space between each ball for rising. This arrangement encourages the rolls to puff up beautifully while baking.
- Second Rise for Fluffiness: Cover the pan loosely with the kitchen towel again and place it in a warm, draft-free spot. Allow the rolls to rise until they are doubled in size, which should take about 30 minutes. They should feel airy and light when gently touched—avoid pressing too hard to prevent deflating them.
- Bake to Golden Perfection: Preheat your oven to 375°F (190°C) while the rolls are rising. Once ready, place the pan in the center of the oven and bake for 20 minutes, or until the tops are evenly golden brown and the rolls sound hollow when tapped on the bottom. For an extra soft crust, brush the tops with melted butter immediately after removing them from the oven.
- Cool Slightly and Serve Warm: Run a butter knife around the inside edges of the pan to loosen the rolls. Carefully invert them onto a wire cooling rack, then turn them right side up. Allow them to cool for at least 5 minutes before serving. These rolls are best enjoyed warm, either plain or with your favorite butter, honey, or jam.
Notes
- Use fresh butternut squash for the best flavor and vibrant color—frozen squash works, but may have slightly more moisture.
- Rapid-rise yeast shortens the rising time, making this recipe quicker than traditional dinner rolls.
- Warm the milk mixture to the correct temperature (120–130°F) for optimal yeast activation—too hot can kill the yeast.
- Knead the dough until it feels smooth, elastic, and slightly springy to ensure light, fluffy rolls.
- Brushing with melted butter after baking adds flavor and keeps the crust soft.
- The rolls can be made ahead and reheated before serving for stress-free entertaining.
- For a slightly richer flavor, substitute half the water with additional milk.
- Sage can be swapped for rosemary or thyme for a different herbal note.
Chef’s Secrets for Perfect Rolls
The key to pillowy, golden rolls lies in balancing moisture, gluten development, and proper rising.
Mashing the butternut squash until completely smooth ensures it blends seamlessly into the dough, adding both natural sweetness and tenderness.
Using warm—not hot—liquids allows the yeast to activate efficiently without losing potency.
Kneading thoroughly develops the gluten structure, giving your rolls a satisfying chew and airy texture.
Allow the dough to rest and rise in a warm, draft-free space, as temperature plays a major role in dough development.
Finally, brushing the rolls with butter immediately after baking not only enhances flavor but locks in moisture for irresistibly soft results.
Serving Suggestions for Maximum Enjoyment
These butternut squash rolls are incredibly versatile on the table. Serve them warm alongside hearty soups, roasted meats, or a festive holiday spread.
Their subtle sweetness pairs wonderfully with herb-infused butter, honey, or cranberry jam. For a unique appetizer, slice the rolls in half and fill them with roasted turkey and greens for mini sandwiches.
They also shine at breakfast—toast them lightly and top with cream cheese or nut butter.
The earthy sage flavor makes them especially fitting for autumn and winter menus, complementing seasonal dishes like roasted root vegetables and creamy stews.
Storage Tips for Freshness Retention
Once cooled completely, store the rolls in an airtight container or resealable plastic bag at room temperature for up to 3 days.
To extend freshness, refrigerate for up to 5 days, though this may slightly firm the texture—simply warm them in the oven for a few minutes to restore softness.
For longer storage, freeze the rolls in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months.
Thaw at room temperature or reheat directly from frozen in a 300°F oven until warm.
Frequently Asked Questions
1. Can I use canned butternut squash instead of fresh?
Yes, canned butternut squash purée can be used, but ensure it is unsweetened and has no added spices.
You may need to slightly reduce the liquid in the dough to account for extra moisture.
2. How can I tell if my dough has risen enough?
The dough should double in size and feel airy when lightly pressed. If it springs back slowly, it’s ready for shaping or baking.
3. Can I make the dough ahead of time?
Yes, prepare the dough up to the shaping stage, then refrigerate overnight. Bring to room temperature and allow to rise before baking.
4. What if I don’t have sage?
You can substitute rosemary, thyme, or oregano for a different flavor. Fresh herbs can also be used—just double the amount for best impact.
5. How do I keep the rolls extra soft?
Brush the tops with melted butter as soon as they come out of the oven, and cover them loosely with a towel while cooling to trap steam.
