Combine water, honey and butter in a small saucepan and heat until butter is melted. Remove from heat and cool to 120 degrees.

Combine wheat flour, oats, yeast, and salt in a stand mixer. Gradually add the warm honey mixture then beat at a low speed for 1 minute. Add 1 egg. Beat for 2 more minutes at medium speed. Gradually add enough all purpose or bread flour for the dough to form into a ball (you don't have to add all of the flour if you don't need to).

Turn dough out onto a floured surface and knead until smooth and elastic (about 8 minutes). Divide dough into 24 balls. Place dough balls in a lightly greased 13x9 inch pan. Cover and let rice in a warm place (around 85 degrees) for about an hour or until the dough has doubled in size.

Whisk the other egg then brush the egg over the uncooked rolls, then, sprinkle a few extra oats on top.

Bake at 375 degrees for 20 minutes or until lightly browned. After cooled slightly brush with melted butter.