Directions

1. Stir 3/4 cup oats, boiling water, and butter together in bowl of stand mixer and let sit until butter is melted and most of the water has been absorbed, about 10 minutes. Add bread flour, whole-wheat flour, cold water, molasses, yeast, and salt to the oatmeal mixture. Fit mixer with dough hook and mix on low speed until flour is moistened, about 1 minute (dough may look dry). Increase speed to medium-low and mix for about 8 minutes, scraping down the dough hook half-way through mixing.
2. Transfer dough to counter, shape into ball, and transfer to lightly greased bowl. Cover with plastic wrap and let rise until doubled in volume, 1 to 1 1/4 hours.
3. Grease 9-inch round cake pan and set aside. Transfer dough to lightly floured counter, reserving plastic wrap. Pat dough gently into 8-inch square of even thickness. Using a bench scraper or chef’s knife, cut dough into 12 pieces (3 rows by 4 rows). Working with 1 piece of dough at a time, form dough into smooth, taut balls.
4. Arrange seam side down in prepared pan, placing 9 dough balls around edge of pan and remaining 3-dough balls in center. Cover with reserved plastic wrap and let rise until rolls are doubled in size and no gaps are visible between them, 45 minutes to 1 hour.
5. When rolls have nearly doubled in size, adjust oven rack to lower-middle position and heat oven to 375 degrees. Brush rolls with egg wash and sprinkle with remaining 4 teaspoons oats.
6. Bake until rolls are deep brown, about 20-25 minutes and register at least 195 degrees at center. Let rolls cool in pan on wire rack for 3 minutes; invert roll onto rack then reinvert.

Note: The original recipe says to bake for 25-30 minutes but my rolls were baked in 20 minutes so I reduced the baking time but it might depend on your oven. These rolls freeze well. Thaw them at room temperature and refresh in a 350-degree oven for 8 minutes. To make 24 rolls, double the recipe and bake rolls in two 9-inch round cake pans.