2 cups quick-cooking oats
2/3 cup brown sugar
1/4 cup butter, cubed
1 Tablespoon salt
2 1/2 cups boiling water
2 Tablespoons yeast
1/2 cup warm water
5 1/2 cups flour
Start by boiling 2 1/2 cups of water. While that is reaching boiling point, combine the oatmeal, brown sugar, butter, and salt in a large mixing bowl. Add the boiling water to the oatmeal mixture. Stir and let cool for about 10 minutes (stirring occasionally to help cool it down faster).
While that mixture is cooling, put the yeast and warm water in a separate mixing bowl. (I use my kitchen-aid stand mixer for this)
When the oatmeal mixture is cool enough so it won't kill the yeast (about 100 degrees), add it to the yeast with 2 cups of flour. Stir until combined.
Add the remaining flour, one cup at a time, until you get a soft dough.
If you don't have a stand mixture and hook attachment, you will have to knead this mixture by hand for about 6 minutes on a floured surface.
After kneading, place the dough in a greased bowl, cover it with a towel, and let rise in a warm spot for about 1 hour. (I turn my oven on to 170 degrees for one minute and then place the bowl in the warm oven. Be sure to turn off the oven after a minute though.)
When the dough is doubled in size, punch it down and place on a lightly-floured surface. Divide it into four equal balls. Divide each of those balls into 6 equal parts (24 rolls total). Place the rolls in a greased 9X13in pan, cover with a towel, and let rise for about 30 minutes.
Bake rolls for 20-25 minutes at 350 degrees. When browned, remove rolls to a cooling rack and spread butter over the tops while still warm.