Step 1

In a large bowl, pour 1 1/2 cups of the boiling water over the oats.

Step 2

Add the brown sugar, the salt, and the oil to the oat mixture.

Step 3

Allow the oat mixture to cool to 110 degrees F-115 degrees F, stirring occasionally.

Step 4

While the oat mixture is cooling, in a small bowl, dissolve the yeast in 1/4 cup of the warm water. Let it stand for 5 minutes.

Step 5

Add the yeast mixture to the oat mixture.

Step 6

Beat enough of the flour into the yeast mixture to form a stiff yet sticky dough, beginning with 2 3/4 cups of the flour and adding up to 3 1/4 cups, until you reach the desired consistency.

Step 7

Using the extra flour, dust a work surface, then turn the dough onto the floured surface and knead until it is smooth and elastic, about 6-8 minutes.

Step 8

Place the dough in a greased bowl and turn it once to grease the top.

Step 9

Cover the bowl and let the dough rise in a warm place until it has doubled in size, about 1 hour.

Step 10

Grease a 9x13-inch baking pan.

Step 11

Punch the dough down in the bowl.

Step 12

Using the extra flour, dust a work surface again, then turn the dough onto the floured surface and divide and shape it into 24 balls.

Step 13

Place the dough into the prepared baking pan and cover with a kitchen towel.

Step 14

Let the dough rise in a warm place until it has doubled in size, about 30 minutes.

Step 15

Preheat the oven to 350 degrees F.

Step 16

Bake the rolls until they are lightly browned, about 20-25 minutes.

Step 17

Transfer the rolls to a wire rack to cool.

Step 18

Serve the rolls with the butter and the honey.