• In a small bowl or measuring glass, mix together yogurt and oats. Let sit for at least 30 minutes up to overnight. If soaking overnight, place in the fridge and return to room temperature before continuing.

Make the dough

• In a small stainless steel bowl or pot combine apple juice and honey and warm to about 110F.*
• Add yeast to the honey apple juice mixture, mix and allow to sit for five minutes.
• In a large bowl combine the yeast mixture, melted butter, soaked oats and salt. Stir until the oats are no longer lumpy.
• Add flour, starting with about half the amount called for. Then continue adding flour 1/2 cup at a time until the dough cleans the sides of the bowl.
• Cover the dough and let rest for one to two hours or until doubled in size.

Make the buns

• Grease baking dish with butter or another mild flavored oil and set aside.* Preheat oven to 385F.
• Lightly flour a clean work surface and turn out dough onto it. Gently knead the dough to form a ball. Cut ball into quarters.
• Shape each quarter into a ball and cut into quarters again. Take each quarter and roll into a log. Cut three equal sized pieces out of each log. Shape each into a ball. This should give you 24 buns more or less equal size.
• Cover the buns and let rest for 30 minutes to an hour.
• Bake for 30 minutes or until golden brown with an internal temperature of 190F.
• Let cool for five to ten minutes before serving.