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Butterscotch Breakfast Buns

John Winter TeaChef Level 1

A sweet yet savory bun, perfect for a quick breakfast.

1 h 45 m 2


  • 3 c. all-purpose flour
  • 1 c. rolled oats
  • 2 tsp. salt
  • 2 tsp. loose pu'erh tea
  • 1 1/2 c. hot water
  • 1 tbsp. yeast
  • 2 tbsp. honey
  • 2 tbsp. olive oil
  • 2 tbsp. dried milk powder
  • zest of 3 lemons
  • 1 c. sugar
  • 1 c. water
  • 1 stick of butter, in chunks


Brew tea in hot water. Steep 5 min. Strain and allow to cool to 105°-110°F.

Add yeast to brewed tea and let sit for 10 min.

Mix flour, oats, and salt.

Add to the flour mixture the tea/yeast mixture, honey, olive oil, milk powder, and lemon zest. Work into a dough and knead until it is smooth.

Place the dough in a well oiled bowl and cover for 1 hour.

Preheat oven to 350°F.

In an oven-proof skillet, combine the water and sugar and bring to a boil without stirring.

When sugar reaches a golden brown color, whisk in the butter until smooth.

Roll the dough into a log and cut into 12 buns. Place the buns into the butterscotch sauce in the pan.

Place the skillet into the oven for 25-30 min.

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