Instructions

1. In the bowl of a stand up mixer, combine 2 C all-purpose flour and the yeast.
2. In a saucepan, heat the milk, butter, molasses, maple syrup and salt over low heat until the butter is melted. Set aside and allow to cool to 115 degrees (this ensures that the mixture does not kill the yeast when added to the flour/yeast mixture)
3. Add the milk mixture and eggs to the flour mixture and beat on speed 4 with the flat attachment until combined.
4. Add the whole wheat flour and oats and beat until combined.
5. Replace the flat attachment with the dough hook and set to speed two. Gradually add the remaining all-purpose flour until the dough is elastic like and no longer sticking to the sides. Knead for 8-10 minutes.
6. Place the dough in a greased, floured bowl and swirl to coat. Cover and let rise for 1-2 hours or until double in size.
7. Punch the dough down and then roll into a log shape on a greased, floured surface, Cut half of it into 8 pieces (or all of it if you want two pans of rolls) and then cut the remaining into four pieces and shape into hot dog buns (we were having hot dogs so I made hot dog buns with half of my dough)
8. Roll the pieces into a ball shape and place into a 9 inch cake pan (as in the first picture posted in this post) If making hot dog buns, place the hot dog bun dough into a separate baking pan. If making 16 rolls, use two 9 inch pans.
9. Cover and let rise for 30 minutes or until double in size.
10. Sprinkle the rolls with oats and then bake at 375 for 10-12 minutes.
11. Spread melted butter on top and then allow to cool on a wire rack.