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Easy Butternut Squash Rolls with Sage

Kathleen R. Coffey
Soft, golden, and infused with savory sage, these butternut squash rolls are a cozy addition to any meal.
The natural sweetness of squash enhances both taste and texture, while the easy-to-follow method makes them perfect for beginners and experienced bakers alike.
Ideal for holidays or weekday dinners, these rolls are as beautiful on the table as they are delicious.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Bread, Side Dish
Cuisine American
Servings 12 rolls

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.