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.