1. Combine honey, cold water, and yeast in a large mixing bowl. Stir gently, then let the mixture sit for 5 minutes to allow the yeast to activate.

2. Next, add 250g or 2 3/4 cups of all-purpose flour, 6g or 1 teaspoon of salt, and 250g or 2 cups of rolled oats to the bowl. Mix until a shaggy dough forms.

3. Gradually add the remaining 500g or 4 cups of rolled oats and knead the dough for 10 minutes until it becomes smooth and elastic.

4. Dust a clean surface with oatmeal and all-purpose flour. Divide the dough into 10 equal portions and shape each into a ball. Flatten each ball slightly into a disk shape.

5. Place the disks on a baking sheet lined with parchment paper, leaving about 2.5 cm or 1 inch of space between each bun. Cover with plastic wrap or a damp cloth and let rise in a warm, draft-free place for 1 hour, or until doubled in size.

6. Preheat the oven to 190°C or 375°F. Remove the plastic wrap or cloth and bake the buns for 20-25 minutes, or until golden brown.

7. Remove the buns from the oven and brush with oil. Let cool on a wire rack for at least 10 minutes before serving.