Easy Tray Buns
These super easy tray buns will make a baker out of anyone. They are very simple and straightforward and result in a light, fluffy and delicious bun! They are so easy to make they are perfect for bread making beginners or seasoned bakers!
If you are feeling like fresh dinner rolls these buns can be on the table in less than 2 hours. The result is so rewarding and delicious. You don’t even have to use an egg wash to achieve the golden brown top. You can use and egg wash if you want to but it really is not necessary here.
I use my stand mixer for this recipe, but if you don’t have one you can still make them, it just required a little more work kneading the dough by hand. The mixing of ingredients is easy and pretty straightforward but kneading takes muscle and effort! I commend you if you have to knead by hand.
This recipe makes 30 buns. If you don’t want that many you can do one of two things. You can halve the recipe (for the egg you will need to whisk and measure it, then divide). OR you can make the entire recipe but only bake what you want at the moment. This dough freezes well. See below for more details on how to freeze the dough.
What you will need for a batch of Easy Tray Buns:
- Active dry yeast (make sure it’s fresh)
- Water
- Flour
- Sugar
- Egg
- Salt
- Butter
And that’s pretty much it. In addition to some parchment paper (recommended) and a sheet tray (buttered if not using parchment paper), you’ll be set.
Easy Tray Buns
Equipment
- 1 stand mixer with dough hook, Can be made by hand in a bowl then hand kneaded as well
- 1 half sheet, cookie sheet 18×13" line with parchment paper
Ingredients
- 2½ cups warm water between 105℉ and 110℉
- 2 Tbsp Active dry yeast
- ½ cup butter, melted. (1 Stick)
- 2 tsp salt
- ½ cup granulated sugar
- 1 lg egg
- 7 cups all purpose flour
Instructions
- Line your 18×13" sheet pan with parchment paper and set aside
- In the bowl of a stand mixer fitted with the paddle attachment (you will change to dough hook once the mixture is combined). Add the 2½ cups warm water , 2 Tbsp Active dry yeast and let it sit for a couple of minutes while you gather the rest of the ingredients (this is to ensure the yeast activates)
- Add the rest of the ingredients to the yeast mixture and combine on low speed. Once combined switch to the dough hook and let the dough knead on 1 or 2 speed (low) for 10 minutes until it is smooth and elastic.
- put some oil in a large bowl (large enough to hold the dough once doubled in size). Spread the oil in the bottom and on the insides of the bowl
- Using a lightly oiled hand, pull the dough out of the mixing bowl and drop it into the oiled bowl, flip it once to oil all surfaces and smooth out the ball.
- Cover and let rise in a warm place (oven with light on works well) for 40 minutes or until double in size.
- Once the dough has doubled, punch it down completely then begin making your dough balls
- If using the oven to proof the dough, remove the dough and preheat the oven to 350℉
- Pull off pieces of dough around 55g each and form into a smooth ball, placing on the tray as you go, with a little space between each. You should end up with 30 rolls
- Lightly Cover with a dry towel and let rise another 20-30 minutes
- Bake in 350℉ oven for 22-25 minutes or until golden brown.
- Remove from the oven and let cool slightly before enjoying.
Freezing the Dough:
If you decided to make the full recipe but don’t want to bake all of the buns at the moment, this dough freezes well. When you want to bake just a few up, simply reach into your bag of frozen dough balls and grab out a few. Let them thaw and come to room temperature, rise (for the second time) and bake as you would normally.
The process is pretty straightforward.
- Make the entire recipe as above
- Weigh and make the dough balls (buns)
- Divide buns onto 2 trays lined with parchment paper, one to rise for a second time then bake, and the other one to freeze for later.
- Place the buns you want to freeze into your freezer on the sheet tray and freeze for a couple of hours. Once they are frozen, place them in a freezer bag to use later.
- When you are ready to use the frozen dough balls take as many as you want to bake out of the freezer and place them covered on a parchment lined sheet tray to thaw.
- Once they have thawed completely, place them in a warm place (or oven with the light on) to complete the second rise (30 minutes)
- Bake at 350 F as you would normally.
- You can also use this dough, once thawed for other recipes such as Monkey Bread. Just remember it needs one more rise before being baked.
If you would like to try your hand at bread baking here is my Never-fail bread recipe.