Butterscotch Breakfast Buns

A simple yummy breakfast! Got this from Chef Michael Smith!

• Ready In: 21 mins
• Yields: 12 breakfast buns

Ingredients

• For the Bread Dough

• 3  cups all-purpose flour
• 1  cup rolled oats
• 2  teaspoons salt
• 1 1⁄2 cups  of tepid water
• 1  tablespoon  yeast
• 1  ounce honey
• 1  ounce olive oil
• 1  ounce  of dried powdered milk
• 2  oranges, zest of

• For the Buns

• 1  cup sugar
• 1⁄2 cup butter, in chunks

Directions

1. For the Bread Dough:
2. Arrange flour, oats and salt in a pile on a work surface.
3. Make a well in the centre and pour in the water.
4. Sprinkle the yeast over it and then the honey, oil, milk powder and zest.
5. Slowly start to bring the flour mixture into the water and yeast mixture until all of the liquid has been absorbed and a dough begins to form.
6. Knead for 10 minutes, until the dough is smooth and elastic.
7. Place in a well-oiled bowl; turn dough to coat and then cover with a kitchen towel.
8. Place in a warm spot and let rise for 1 hour, until it doubles in size.
9. For the Buns:
10. Preheat oven to 375°.
11. Pour sugar into a 12-inch skillet and pour in an equal amount of water.
12. Bring to a boil and let the sugar dissolve without stirring it.
13. As the water begins to evaporate, the sugar will begin to caramelize.
14. When it has reached a golden brown colour, add the butter and whisk until it is smooth and thickened.
15. Let cool in the pan.
16. Put the risen dough on a cutting board and punch it back.
17. Roll it out into a log and slice into 12 pieces.
18. Place the slices in the caramel pan so that they are just barely touching and set aside to rise again for about 30 minutes.
19. Bake for 25 to 30 minutes and then invert onto a serving dish.