Combine the quick oats, whole wheat flour, brown sugar, salt and butter in a large bowl. 

Pour the boiling water over the oat mixture and stir to combine. In a small bowl, combine the warm water and yeast until the yeast has dissolved. 

When the oatmeal mixture has cooled to lukewarm, add the yeast mixture and combine. Add the white flour one cup at a time, mixing with a spoon until the dough becomes too tough, then turn it out on a floured counter and knead additional flour into the dough. 

Knead for 5 minutes. Place dough in a greased bowl, cover and let rise until doubled. Punch down and let rise again.

Pull off clumps of dough and form into large round balls to form rolls. Place them in a greased pan with or without sides. 

Bake at 350 degrees for 10-15 minutes and check the rolls. 

Remove them from the oven when the tops are just starting to brown and a knife inserted in the center of one comes out clean. 

Brush the tops with some melted butter {optional} and cool on wire racks.