1. In a small saucepan whisk together ⅓ cup of the water, ⅓ cup of the milk, and ¼ cup of the flour. Cook and stir over medium heat until a paste-like consistency. Remove from heat and cool 30 minutes.

2. Meanwhile, in a large bowl stir together 2½ cups of the flour and the yeast. In a 2-qt. saucepan combine the remaining 1 cup milk, ¼ cup of the honey, the sugar, cut-up butter, and salt. Cook and stir over medium just until warm (120°F to 130°F) and butter almost melts. Stir milk mixture, cooled paste mixture, and two of the eggs into flour mixture. Stir in as much of the remaining flour as you can.

3. Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a dough that is smooth, elastic, and slightly tacky (3 to 5 minutes). Place in a lightly greased bowl, turning to grease surface of dough. Cover; let rise in a warm place until nearly double (1 hour).

4. Punch dough down. Let rest 10 minutes. Grease a 13×9-inch baking pan. Shape dough into 20 balls. Arrange balls in prepared pan. Cover lightly with greased plastic wrap and let rise in a warm place until nearly double in size (45 minutes).

5. Preheat oven to 350°F. In a small bowl whisk together remaining egg and 1 Tbsp. water. Brush rolls with egg mixture. Sprinkle with oats. Bake about 25 minutes or until golden.

Let cool slightly. In a small bowl whisk together remaining ¼ cup honey and the softened butter. Serve rolls warm with honey butter. Makes 20 rolls.

PER ROLL 253 cal., 9 g fat (5 g sat. fat), 48 mg chol., 307 mg sodium, 38 g carb., 1 g fiber, 10 g sugars, 6 g pro.