Boil 2 cups water in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110º F.
Stir together yeast, 1/2 cup warm water, and sugar in a 2-cup measuring cup; let stand 5 minutes.
Beat oat mixture, yeast mixture, flour, salt, and brown sugar on medium with a mixer until smooth. Turn out onto a lightly floured surface; knead dough until smooth and elastic, about 5 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until dough is doubled in bulk.
Punch dough down, and divide in half; shape each portion into 16 (1-1/2″) balls. Place evenly into 2 lightly greased 9×1-3/4″ round cake pans. Cover and let rise at 85º F., free from drafts, 30 minutes or until doubled in bulk.
Bake at 375º F. For 15 minutes or until golden brown.