1. Warm the milk until it is comfortably warm, then stir in the molasses and brown sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.

2. Add the egg, melted butter, salt, and rolled oats to the yeast mixture and stir well.

3. Gradually mix in the bread flour until a soft dough forms.

4. Knead the dough for 8 to 10 minutes by hand or 6 to 7 minutes with a dough hook until smooth and elastic.

5. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 to 1 1/2 hours or until doubled in size.

6. Grease a 9×13-inch baking dish. Punch down the dough and divide it into 12 equal pieces, then shape each piece into a smooth ball.

7. Arrange the dough balls in the baking dish, cover, and let them rise again for 30 to 45 minutes until puffy.

8. Preheat the oven to 350°F. Brush the tops lightly with a little melted butter and sprinkle with oats.

9. Bake for 22 to 26 minutes until the rolls are deeply golden brown and cooked through.

10. Brush the warm rolls with the remaining melted butter and serve warm.