Let the oatmeal soak in warm water for about 20 minutes drain of any excess liquid.
Mix all ingredients except the butter for 15 minutes in a machine.
Add the butter and mix for another 15 minutes.
Cover the bowl and let it rais for about 1 hour or until doubled in size.
Weigh out the whole dough and divide into 20 equal pieces using a scale.
Roll out each of the pieces by folding it like an envelope and then stretching the top layer until the top is firm enough to hold the round shape.
Place the buns on a tray covered with baking proof paper with seams down.
Set your oven to 220 Celcius.
Cover the trays with a kitchen towel, and let the dough proof for another 40 minutes or until they have doubled in size.
Wisk an egg together in a cup and brush each of the buns with the egg.
Bake the buns for 12 minutes.
Let the buns cool on a grid.