- Rolls:
- 4 cups boiling water
- 2 cups rolled oats
- 1 1/3 cups brown sugar
- 6 tablespoons vegetable oil
- 2 (.25 ounce) packages active dry yeast
- 2/3 cup lukewarm water
- 4 teaspoons salt
- 8 cups all-purpose flour, or more as needed
- Honey Butter:
- 1 cup butter, softened
- 3 tablespoons honey
- 1/8 teaspoon ground cinnamon
- Stir boiling water and oats together in a bowl; set aside to thicken and cool, 10 to 15 minutes. Stir brown sugar and vegetable oil into oat mixture.
- Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture and salt into oat mixture. Beat flour, 1 cup at a time, into oat mixture until dough is soft. Turn dough onto a floured surface and knead for 10 minutes.
- Place dough in an oiled bowl and cover with a damp towel; let rise until doubled in size, about 1 hour.
- Punch dough down and form into rolls; arrange on baking sheets. Let rise again until doubled in size, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until lightly browned, 20 to 25 minutes.
- Beat butter, honey, and cinnamon together in a bowl using an electric mixer until creamy and smooth. Serve honey butter with rolls.