Extra butter for bowl, bread pans, and top of dough
Put the yeast in a small bowl with 1 tablespoon of the sugar plus ¼ cup lukewarm water and stir well to dissolve the yeast. Set the yeast mixture aside in a warm place until it is foamy. Place the rolled oats, butter and the remainder of the honey in a large bowl and pour the hot water over.
You can use a stand mixer with a dough hook. Stir to blend ingredients and melt the butter. Stir in the milk and 1 cup of the flour. Check the temperature of the oat mixture; when it is lukewarm, stir in the yeast mixture. Add the flour a cup at a time, stirring after each addition.
Turn out the dough on a floured board and knead by hand for about 10 minutes, sprinkling a little flour on the board as needed. (A mixer would require about half that time.) The dough should be smooth and elastic and only slightly sticky. Butter a large bowl, turn the ball of dough around in the bowl, cover loosely with a tea towel, and put in a warm, draft-free place to rise until it passes the finger poke test.
Check the rise by poking a finger gently into a corner of the dough. When the dimple made by your finger poke rebounds halfway, the dough has risen enough.
Punch the dough down, knead it a few times, and cut in half. Let the dough rest for 10 minutes, then shape it into two loaves. Place the loaves in buttered loaf pans, brush the tops with melted butter and cover loosely. Allow the dough to rise until almost doubled.
Again check the rise with the finger poke test. Immediately preheat the oven to 350 degrees F. Bake for 45 to 50 minutes or until instant-read thermometer inserted into the center registers 190 degrees F.