Put the oats into a small bowl and add the boiling water. Let them stand for 5 minutes so they soften and the mixture can cool to a lukewarm temperature.

Combine 2-¼ cups of flour, yeast, and salt in a large mixing bowl and mix thoroughly. Incorporate the softened oatmeal mix, warm milk, and honey, blending until everything is thoroughly mixed. Expect the dough to be sticky and lumpy. Incorporate the remaining flour and mix thoroughly. Cover the bowl with plastic wrap and allow it to rest for 15 to 20 minutes.

Either with an electric mixer or by hand, knead the dough for 8-10 minutes until it is smooth. The dough should feel slightly sticky. 

Shape the dough into a ball and put it in a large bowl that has been greased with oil. Lightly oil the surface of the dough ball, then cover it with plastic wrap. Place it in a draft free area and let it rise until it has doubled in size, which should take about 1 to 2 hours

Grease a 9 x 13 inch baking pan. Transfer the dough to a floured counter and divide it into 12 to 15 equal pieces. Shape each section of dough into a small ball and place in the greased pan. If you make 12 rolls, they will be large enough for sliders and if you divide the dough into 15 sections, the rolls will be a bit smaller.

Brush the top of the rolls with some olive oil, then cover the pan with a towel or plastic wrap. Allow them to rise for 1 to 2 hours, or until they have nearly doubled in size.

Preheat the oven to 375°F. When the oven is hot, place the rolls in the oven and bake for 28 to 32 minutes or until golden brown. Remove from the oven and let cool.