MAKES 18 ROLLS
This recipe also works with a 13 by 9-inch baking dish.
1. After dough has nearly doubled in size in step 2, grease two 9-inch square baking dishes. Transfer dough to lightly floured counter and divide in half. Cut each half into thirds, then into thirds again, to make 18 equal pieces of dough. Loosely cup hand around each piece of dough (not directly over it) and, without applying pressure, move hand in small circular motions to form smooth, taut round, then roll 1 side of ball in oats. Arrange 9 rolls in each prepared baking dish, cover lightly with greased plastic wrap, and let rise until nearly doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.)
2. Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees. Bake until rolls register 200 degrees, 30 to 35 minutes. Transfer dishes to wire rack and let cool for 5 minutes. Remove rolls from dishes, return to rack, and let cool to room temperature, about 2 hours, before serving.