In a small bowl, combine fresh cake yeast with lukewarm water and a pinch of sugar. Stir gently and let it sit for approximately 5-10 minutes until bubbly and frothy.

In a stand mixer bowl, melt the butter in scalded milk until just combined. Once cooled, mix in the brown sugar, rolled oats, molasses, and salt. Then, add in the egg.

Pour the activated yeast mixture into the dough mixture and blend on low speed. Gradually add the flour, mixing until a slightly sticky dough forms. Knead for about 8 minutes.

Let the dough rest for 10 minutes, then cover and refrigerate for at least 2 hours or overnight.

Turn the chilled dough onto a floured surface, divide into 9-12 pieces, and shape into rolls. Place seam-side down in a buttered round pan.

Brush the shaped rolls with melted butter, cover, and let rise in a warm place until doubled in size, about 2 hours.

Preheat your oven to 350°F (175°C). Bake the rolls for 35-40 minutes until golden brown.

Brush the warm rolls with more melted butter for a rich flavor and shiny finish. Let cool before serving.