Butterscotch Breakfast Buns

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READY IN: 21mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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