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1
For the oats:
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2
In a small saucepan, bring water to a boil. Add quick cooking oats and cook, stirring constantly, for 1 full minute, then remove from heat. Stir in butter, brown sugar, and salt. Set aside to cool for at least 30 minutes.
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3
For the rolls:
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4
In the bowl of a stand mixer, combine warm water, yeast, and oatmeal mixture. Stir to combine. Using the dough hook, add 1 1/2 cups of flour and knead on speed 2 stir until combined. Turn off the mixer and add another 1 cup of flour. Turn mixer to speed 2 and knead for 6 minutes (dough should clean the sides of the bowl after the flour is fully incorporated; if not, slowly add up to 1/2 cup more flour). Remove bowl from stand mixer and remove dough hook from dough. Cover bowl and allow dough to rise until it doubles, about 1 hour.
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5
Preheat oven to 350u00b0F and place rack in center position. Divide dough into 12 equal portions and shape each into a roll. Place rolls on a greased quarter sheet pan, cover with oiled plastic wrap, and rest for 30 minutes.
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6
Bake rolls, uncovered, for 20-25 minutes. If desired, brush tops with melted butter after removing from oven.
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7
For the honey butter:
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8
Place butter, honey, and vanilla in a small mixing bowl and whip until combined with a hand mixer.
