Add 2 cups of water to medium sauce pan. Set over medium heat to boil. Once boiling, add oats and reduce to a simmer. Simmer for 1 minute. Remove from heat and add butter, brown sugar, and remaining water. Set aside to cool to 115 degrees. This may take 30 minutes or more.
Place flour, yeast, and salt in a bowl of a stand-mixer. Once oats mixture has cooled, add to flour mixture. Using a dough hook, mix until a dough forms. Increase speed to knead the dough for 6 minutes. If mixture is still sticking to sides of the bowl, add flour 2 tablespoons at a time until dough is only slightly sticking to the bottom. Make sure to mix well after each addition before adding more flour.
Place dough ball in a greased bowl and cover with a damp towel. Let it rise for 1 hour. It should be double in size. Punch down risen dough and remove from bowl. Place on clean counter with a little sprinkled flour. Cut dough into two halves. Them, cut each half into 3 even slices. Cut each slice into 4 even pieces. You should have 24 even pieces. Roll each piece into a ball, tucking under the edges to form a ball. Place all the ball onto a large baking sheet lined with parchment paper. Cover with a towel and let them rise again for 45 minutes. At the 30-minute mark, preheat oven to 350 degrees.
Remove towel from rolls and bake in preheated oven for 20-25 minutes, or until deep brown on top. Remove from oven and let cool for 10 minutes. Serve warm with butter. Or use as slider buns for mini sandwiches!
Leftover rolls can be stored in a plastic storage bag for a couple days or frozen for a month or so. Rolls can be reheated in microwave for 30 seconds.