Butterscotch Breakfast Buns
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.