Heat the milk in a saucepan until lukewarm warm (about 37°C or approximately 100°F). Stir in the oatmeal. Crumble the yeast into a large bowl and add some milk. Mix with an electric mixer or food processor, gradually adding the remaining milk. Add the honey to the egg, then stir into the dough. With the mixer or processor running, add the flour by spoonfuls. Beat in the salt and the butter thoroughly. Leave the dough covered with a cloth for about 1 hour in a warm place to let rise.
Divide the dough into 20 equal sized pieces and shape each into smooth balls. Lightly press flat and place on baking trays lined with parchment paper. Poke each roll with a fork several times. Let rest, covered with the cloth again, for about 30 minutes.
Preheat the oven to 220°C (approximately 425°F). Bake the rolls about 10 minutes or until golden brown. Cool on a wire rack.