In a small microwave safe bowl or measuring cup, combine milk and water and heat until warmed to 115F (45C).

Pour milk/water mixture into a large bowl, sprinkle yeast and sugar overtop and stir until combined. Let sit undisturbed until foamy, about 5-10 minutes.

Once yeast is foamy, add butter, honey, eggs, salt, wheat flour, and 1 cup (125g) of bread flour and stir until well combined.

Gradually add remaining flour as needed, until dough begins to cling to itself in a ball and pulls away from the side of the bowl. Knead dough either by hand or with a dough hook on your stand mixer until smooth and elastic (this should take 5-10 minutes).

Lightly grease a large bowl with oil and transfer dough to oiled bowl, turn dough to coat surface entirely with oil, cover bowl with plastic wrap or a warm, damp kitchen towel and allow to rise in a warm place until doubled in size, about 1-2 hours.

After rising, generously grease the sides and bottom of a 9”x13” glass dish with butter, set aside.

Punch down dough and transfer to a lightly floured surface. Divide dough into 15 equal portions (about 65-70g each) and roll each portion into a ball. Arrange rolls in prepared baking dish, cover, and allow to rise in a warm place until balls are puffed and almost touching, about 20-30 minutes.

While dough is proofing, preheat oven to 350F (175C) and prepare honey topping by combining honey and warm water in a small dish and whisking until thoroughly combined.

Once dough is finished proofing, uncover and use a pastry brush to brush tops of dough balls thoroughly with mixture, then sprinkle lightly with oats and transfer to preheated 350F (177C) oven. Bake for 30 minutes, until rolls are a light golden brown and their internal temperature is 185-190F (88C) (if you are using a metal baking dish, check the rolls earlier, at 24 minutes).