Found this on Slashfood. Easy instructions and great taste.

1 1/4 cups water, warm (110F)
2 1/2 tsp active dry yeast (1 packet)
2 tbsp honey
1/2 cup quick-cooking (or whole) oats
2-3 cups all-purpose flour, plus more for kneading
1 1/2 tsp salt

Combine 1/4 cup of the water with the yeast in a large bowl or the bowl of an electric mixer. Let stand for 5-10 minutes, until foamy. Stir in the rest of the water, honey, oats, salt and 1 1/2 cups of flour.

Using the dough hook attachment on the mixer or stirring by hand with a wooden spoon, mix the dough together. Add in the remaining flour 1/4 cup at a time until the dough comes together into a ball and pulls away from the sides of the mixing bowl.

When the dough pulls away from the sides of the bowl, turn it out onto a lightly floured flat surface. Knead the dough for about 5 minutes, until it is smooth and elastic. Place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour. Let dough rise until doubled in size.

Once it has risen, turn the dough out onto a lightly floured surface and press into a rectangle. Divide into eight equal pieces. To shape the buns, draw up the corners of each piece of dough and pinch together, forming a tight ball. Place, seam side down, on a parchment lined baking sheet. Place the balls about 2 inches apart so that they will gently touch as the bread rises and bakes. This gives the same "stuck together" effect as you get with the store bought rolls. Sprinkle the tops with a bit of extra oats or sesame seeds and let rise for 45 minutes, covered with a clean dishtowel, until almost doubled in size.

Bake at 375F for 20-25 minutes, until dark gold. The rolls will sound hollow when tapped on the bottom. Transfer to a wire rack to cool completely before serving. The rolls will soften slightly as they sit. These can also be used for sandwiches.

Makes 8 buns.

It's pumpkin time!!! The pumpkin is an amazing vegetable. It's been around for 7000 years and originated in central America but now is grown all over the world. When the early settlers were introduced to the pumpkin they used to hollow it out and fill it with milk, honey, and spices, and bake it. This was how the pumpkin pie was born. I like everything pumpkin but I really love pumpkin pancakes. I bought the halloween molds at Williams Sonoma and even though they are a pain to use they make these pancakes taste even better.

Ingredients:
1 cup all-purpose flour
1 Tbsp sugar
dash of salt
2 tsps baking soda
1 cup milk
2 Tbsps vegetable oil
1 egg
1/2 tsp cinnamon
1/2 cup canned pumpkin
1/2 cup sour cream

Combine all ingredients. Batter will be lumpy. Spray grill with cooking spray. Bake pancakes on grill using medium heat until bubbles rise to the surface and edges are brown. Turn and bake until golden brown. Serve with Honey-Pecan butter. Serves two.

Honey-Pecan Butter:
1/2 cup pecans
1/2 cup butter
1/4 cup honey

Spread pecans on baking sheet and toast in 350 degree oven for 8 minutes. Chop nuts in food processor or blender. Beat butter and honey together until smooth. Add pecans. Serve with Pumpkin Pancakes. Makes one cup.