In a saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm. In a mixing bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cupsof flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-inch round pans. Cover and let rise until doubled, about 45 minutes. Bake at 350°F for 20-25 minutes or until golden brown. Cool on wire racks.
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