Heat water per directions on the yeast package. Dissolve yeast in ¼ cup lukewarm water and stir in a large pinch of granulated sugar. Set the yeast water aside until bubbly about 3-5 minutes. This ensures the yeast is active. If bubbles don’t form, replace the old yeast with new.

Place cubed butter in a large mixing bowl.

In a small saucepan, heat milk to scalding temperature, 180°F, and pour the hot milk over the butter. Stir occasionally until butter has melted.

Add brown sugar, oats, molasses, honey and salt. Blend thoroughly and cool the mixture until lukewarm.

Add egg and mix well. Add the yeast mixture and stir to incorporate.

Mix in 2½ cups flour, stir until incorporated and let dough rest 10 minutes. Place dough on lightly floured surface and knead 10 minutes. Add enough of the remaining ½ cup of flour if dough is too sticky, but it should be a little tacky to the touch.

Butter a large mixing bowl, place the dough inside and turn it over so all sides of the dough gets a coat of butter. Cover the bowl with plastic wrap. Refrigerate the dough 4 hours or overnight. The dough won’t rise a lot. 3-4 hours before cooking the rolls, transfer the dough the room temperature. Allow the dough to rest 30 minutes.

When ready to bake, butter a 9-inch round pan (or equivalent). Melt 6 tablespoons of butter in a small saucepan or, covered, in the microwave.

Transfer the dough to a lightly floured work surface, and knead the dough a couple of minutes. Pull the dough into 12 equal sized balls. Press each ball into a square and flatten slightly with your fingers. Bring the edges up to make a ball then turn & tuck the edges so the rounded side is up.

Place the balls, seam-side down, in the pan. Brush with half of the melted butter (save the other half for the cooked rolls).

Sprinkle the rolls with old-fashioned oats and a little coarse sea salt.

Allow the rolls to rise until doubled, in a warm place or proofing oven, at least 2 hours.

When rolls have risen, preheat oven to 350°F and bake 350-40 minutes or until nicely browned and sound hollow when tapped. Internal temperature should read 190°F.

Transfer rolls to a cooling rack and brush with the remaining melted butter. Allow rolls to cool 5-10 minutes (or just until you can’t take it any longer

Serve warm and enjoy!