In a medium saucepan, BRING water to a boil; STIR in oats and butter.
COOK, STIRRING constantly, one minute; REMOVE from heat; let COOL to lukewarm.
In a mixing bowl, DISSOLVE yeast in warm water.
ADD the oat mixture, both sugars, salt and 80% of flour; BEAT until smooth; ADD enough of the remaining flour to form a soft dough.
TURN dough out onto a lightly floured surface; KNEAD until smooth and elastic (about 5 minutes).
PLACE in a well-greased bowl, TURNING once to grease top.
COVER and let rise in a warm place until dough doubles in size, about 1 hour.
PUNCH dough down; ALLOW to rest for 10 minutesDIVIDE in half; SHAPE each half into 10 balls.
PLACE evenly into two lightly greased 9 x 1 3/4-inch round cake pans.
COVER and let RISE in a warm place until doubled in size, about 45 minutes..
BAKE at 350° until golden brown, about 20-25 minutes; REMOVE from pans and allow to COOL on wire racks.
1. 1/4 ounce yeast is equivalent to one package and equals 2 1/4 tsps. 2. Rolls may be stored for up to 30 days after second rising; freeze; thaw overnight in refrigerator; let stand at room temperature 30 minutes before baking (or simply store overnight in refrigerator and let stand if making the next day).
Per Serving (excluding unknown items): 142 Calories; 2g Fat (14.4% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 181mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.