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1
In a small saucepan, place 2 cups of water and the oats. Bring to a boil and then add the butter.
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2
Simmer for one minute, then remove from heat and scrape the mixture into the bowl of a standing mixer.
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3
Allow this mixture to cool to 120-130 degrees F.
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4
Meanwhile, take the remaining 1/2 cup of water and dissolve the yeast in it. Set aside.
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5
To the cooled oatmeal mixture, add the sugar, honey, eggs, potato flakes, and salt.
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6
Add half of the flour. Add in the yeast/water mixture.
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7
Mix well, slowly adding enough of the remaining flour to make a soft dough. (You may need the full five cups, or the dough might be firm at 4 1/2 cups - just watch the dough and slowly add in the extra flour until you have a soft, but cohesive and workable dough).
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8
Continue to knead for about 8 minutes or until the gluten is fully developed. The finished dough should feel slightly sticky but not sloppy.
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9
Place the dough into a large greased container, turning once to coat the top.
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10
Cover the container and place in a slightly warm (not hot) draft-free place. Allow it to rise until doubled, about an hour (my house was coolish yesterday, so this took about an hour and a half - just make sure the dough doubles and you'll be fine).
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11
Turn the risen dough out onto a greased surface and gently deflate. Divide into 24 little balls and round each one underneath your palm to make it into a roll.
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12
Space 12 of the rolls evenly apart on a greased quarter sheet pan or, alternatively, a 9x13 baking dish. Repeat with another pan/dish and remaining rolls.
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13
Grease the top of the rolls with spray oil and cover with plastic wrap or a damp tea towel.
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14
Preheat your oven to 350 degrees F with the oven rack in the middle position.
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15
Allow to rise until nice and puffy and about double in size...45-60 minutes.
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16
Bake at 350F for 20-30 minutes or until golden brown.
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17
Brush the tops with butter and set the pans on a wire rack to cool, before wrapping in plastic. (These will keep at room temperature for 2 days. Alternatively you can double wrap and freeze them for up to three months. When you're ready to use the frozen rolls, defrost (fully wrapped) at room temperature, then warm them briefly in a 350 degree F oven. Divine).
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18
Or serve, warm, with butter and honey!
