Place the two different kinds of oats in a medium-size bowl and pour the boiling water over top. Stir in the molasses, brown sugar, and salt and let the mixture sit to cool down until lukewarm (about 30 minutes).

After the oatmeal mixture has been cooling for about 20 minutes, stir the sugar and yeast into the ½ cup of warm water and let sit for 10 minutes until the mixture is frothy and bubbly.

When the oatmeal mixture is cooled to about 110℉ and the yeast mixture is frothy and ready, add both to a large mixing bowl and stir in the melted butter. Gradually add 3 cups of the flour one cup at a time (stirring between each addition) until it forms a loose dough.

Turn the mixture onto a floured counter and knead, adding flour as needed, until it forms a soft, smooth, slightly tacky dough. Form into a ball and place in a greased bowl and cover with plastic wrap and a towel and let rise in a warm place for 1 hour.

Line a large baking sheet with parchment paper. After the dough has risen, punch it down into the bowl and knead a few times to get the air bubbles out. Cut the dough in half and then cut each half into 12 equal pieces. Form each piece into a bun and place on the prepared baking sheet.

Cover the pan with plastic wrap and a towel and let rise again in a warm place for 30 minutes. Preheat the oven to 350℉.

After the buns have risen, remove the towel and the plastic wrap and gently brush with melted butter and sprinkle a few oats on each bun. Bake for 20-25 minutes or until lightly golden brown. Let cool slightly before serving with butter. Enjoy!