Add milk, oats, sugar, and yeast to a large mixing bowl. Stir and let rest for 10 minutes until bubbly.
2 Cups milk, 4 ½ teaspoons yeast, ¼ cup sugar, 1 ½ cups old fashioned oats
Add 2 cups flour, butter, salt, and eggs. Mix.
½ cup butter (salted), 1 teaspoon salt, 2 eggs
Continue adding remaining flour, 1 cup at a time. You might not need to add all the flour.
5 ½ - 6 Cups flour
Knead dough for 5 minutes by stand mixer, or 10 minutes by hand.
Place in a lightly sprayed bowl, cover and let rise until doubled.
Lightly punch down and divide dough into quarters. Take each quarter and divide into 6 equal sized pieces for a total of 24 rolls. Shape each piece by cupping your hand over the dough and rotating in a circular motion. Place rolls on a lightly sprayed baking sheet. If you want soft sides, place rolls next together. If you want a round roll browned all over, space your rolls apart.
Cover and let rise, about 30-45 minutes.
Just before baking, brush tops lightly with melted butter.
2 Tablespoon butter (salted)
Bake in a preheated 400°F oven for 15-18 minutes until baked through
Brush with melted butter when they come out of the oven.