Gather all your ingredients so that you have everything close at hand on the counter or table.
In a large mixing bowl combine old-fashioned oats, brown sugar, butter and salt. Add boiling water and stir. Cool to 100-115 degrees.
Add two cups of all-purpose flour and instant yeast to the oat mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.
Punch dough down. Turn onto lightly floured surface. Using a bench knife, divide dough into 20 equal-sized pieces. Form into round rolls by gently stretching each piece under to form a smooth top. Then pinch bottom together to seal.
Place formed balls in a greased 13 x 9 inch baking pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 350 degrees.
Bake in preheated oven for 30-35 minutes until golden brown. Smooth butter over warm rolls. Serves 20.
*Unless otherwise indicated, all butter used on this recipe site is salted.