With a pinch of sugar, dissolve yeast in 1/4 cup lukewarm water.
Let stand until bubbly; if it doesn’t get bubbly, throw it out and get new yeast.
Add the butter to a mixing bowl.
Scald milk and add it to the butter in the mixing bowl.
When butter has melted, add brown sugar, rolled oats, molasses and salt; blend thoroughly and cool to lukewarm.
Add egg and mix well.
Add the yeast and mix to incorporate.
Mix in 2-½ cups of the flour; and what you need to of the remaining ½ cup of flour until the dough loses its sheen.
Set aside and let rest for 10 minutes.
Scrape the dough out of the mixing bowl and put it in a greased bowl.
Turn to coat and cover with plastic wrap; refrigerate for a minimum of two hours; it can sit overnight as well.
Note: This dough does not rise a lot.
Remove from the refirgerator; turn out the chilled dough on a floured work surface and knead or fold and turn the dough slightly.
Cut dough into 12 balls.
Using your fingers, press each ball into a flat rectangle; then roll up and tuck ends under.
Place seam-side down in a well-buttered 9-inch round pan.
Brush with ½ of melted butter and sprinkle with a little of the rolled oats.
In a warm place, let rise until doubled in size; about two hours.
Pre-heat oven to 350° F.
Place in pre-heated oven and bake for 35 to 40 minutes or until rolls are nicely browned and sound hollow when you tap their tops; the internal temperature should be 190°F.
Remove from the oven; remove rolls from pan and brush generously with remaining melted butter.
Let cool on a rack for 5 to 10 minutes.
Serve warm with salted butter.
