Heat a pint of milk in a saucepan until it boils. Add a cup of quick oats, 1/2 stick of butter and 2 teaspoons of salt. Cook very slowly for 5-minutes. Remove from the heat and allow it to cool to room temp.
Place 1 cup of water, dry yeast, vegetable oil, honey, molasses, and ground ginger in a bowl. Allow this to sit for ten minutes so the yeast can bloom. Add the oat mixture to the yeast mixture mix with a spoon. Add wheat flour and mix with a heavy spoon.
Add high gluten flour and mix by hand until incorporated.
Pour the dough out onto a lightly floured surface, knead for 10-minutes. Lightly oil a bowl and place the dough in the bowl.
Cover with plastic and store in a warm place for about an hour until the dough doubles in size.
Punch down the dough to remove the air. Roll into golf ball sized rolls. Place two inches apart on a baking sheet lined with parchment paper. Allow the dough to rise again. When the rolls feel like little balloons, place them in a cold oven. Turn the oven to 350-degrees and bake until golden brown. Brush with melted butter immediately.
*I like to bake this bread in a cold oven because the rising heat will finish proofing the last little bit of the dough. The result is Great Bread, don't forget the red pepper jelly and peanut butter!
1 pint milk
1 cup quick oats
1/2 stick butter
2 teaspoons salt
1 cup warm water
3 tablespoons dry yeast
4 tablespoons vegetable oil
4 tablespoons honey
4 tablespoons molasses
1 teaspoon ground ginger
3 cups whole wheat flour
2 cups high gluten flour
Additional flour for kneading