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1
For the Bread Dough:
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2
Arrange flour, oats and salt in a pile on a work surface.
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3
Make a well in the centre and pour in the water.
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4
Sprinkle the yeast over it and then the honey, oil, milk powder and zest.
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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.
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6
Knead for 10 minutes, until the dough is smooth and elastic.
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7
Place in a well-oiled bowl; turn dough to coat and then cover with a kitchen towel.
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8
Place in a warm spot and let rise for 1 hour, until it doubles in size.
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9
For the Buns:
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10
Preheat oven to 375u00b0.
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11
Pour sugar into a 12-inch skillet and pour in an equal amount of water.
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12
Bring to a boil and let the sugar dissolve without stirring it.
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13
As the water begins to evaporate, the sugar will begin to caramelize.
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14
When it has reached a golden brown colour, add the butter and whisk until it is smooth and thickened.
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15
Let cool in the pan.
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16
Put the risen dough on a cutting board and punch it back.
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17
Roll it out into a log and slice into 12 pieces.
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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.
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19
Bake for 25 to 30 minutes and then invert onto a serving dish.
