Bring 1 cup water to a boil in a medium saucepan; stir in oats and butter and boil, stirring constantly for 1 minute. Remove from heat and let cool to around 125 degrees.
Meanwhile, stir flour, yeast, sugar, salt and brown sugar in the bowl of a stand mixer.
Add oat mixture and stir until blended, then add remaining 1/4 cup very hot tap water.
Attach dough hook and allow the machine to knead until smooth and elastic. The dough should just clear the side of the bowl as it kneads, so if it's sticking to the sides add a little more flour.
Transfer dough to a lightly greased bowl, then cover and let rise for an hour.
Punch dough down and shape into 16 small balls. Arrange evenly spaced in a greased 9x13 inch pan (or you can use a 9 inch round cake pan or 8 inch square pan.
Cover loosely with a greased piece of plastic wrap and let rise in a warm place for 45 minutes to an hour. The rolls will rise but will not quite double in bulk.
Bake in a preheated oven at 375 degrees for 15 minutes or until golden brown.
Makes 16 dinner rolls