Place yeast, milk, sugar, honey and butter into TM bowl and warm 3 min/37°C/speed 1. Allow to sit in TM bowl for at least 10 minutes or until starting to bubble.
Add remaining ingredients in the order listed (except melted butter and additional oats) and mix 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto floured Silpat mat and knead by hand into a tight ball. It is a sticky dough. Prove until doubled.
Preheat oven to 220°C and line a 20 cm cake tin with baking paper.
Divide dough into 12 and form into rolls, placing seam side down into the prepared tin.
Brush rolls with melted butter and garnish with a few rolled oats. Cover and allow to double in size.
Bake 30 minutes or until sounding hollow when tapped.
Remove from oven and brush generously with some more melted butter while hot.
Serve with plenty of salted butter and more honey.