Shake Shack Roll Recipe

Prepare liquids

Warm the milk and water together to about 105–115°F (warm to the touch but not hot). In a small bowl, combine the warm liquid with the sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Make dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the flour, instant mashed potato flakes and salt. Add the foamy yeast mixture, softened butter and the whole egg. Mix on low until ingredients come together, then increase speed to medium and knead 6–8 minutes until a smooth, slightly tacky elastic dough forms. If kneading by hand, turn onto a floured surface and knead 10–12 minutes, incorporating the dough flakes thoroughly.

First rise

Lightly oil a clean bowl with vegetable oil. Shape dough into a ball, place in the bowl, turn to coat, and cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 60–75 minutes.

Portion rolls

Punch down the dough and transfer to a lightly floured surface. Divide into 8 equal pieces (about 75–85 g each). Shape each piece into a tight cylinder: flatten slightly, fold long edges toward center overlapping slightly, roll into a tight log about 5–6 inches long and 1–1.25 inches diameter. Place seam side down on a parchment-lined baking sheet spaced 1–1.5 inches apart.

Second rise

Cover the shaped rolls loosely with lightly greased plastic wrap or a damp kitchen towel. Let rise until puffy and nearly doubled, about 30–40 minutes. Meanwhile preheat oven to 375°F (190°C).

Egg wash and bake

Gently brush each roll with the egg wash (beat the reserved egg with 1 tsp water). If using, sprinkle sesame or poppy seeds now. Bake in the preheated oven on the middle rack for 14–16 minutes or until golden brown on top and the internal temperature reaches 190–195°F (88–90°C).

Finish

Remove rolls from oven and immediately brush with melted butter if desired for a soft, glossy finish. Transfer to a wire rack to cool at least 10 minutes before using. Rolls are best used same day but can be stored in a sealed bag for 2 days or frozen for longer storage.