In a small bowl, combine fresh cake yeast with ¼ cup of lukewarm water. Let it sit undisturbed for about 10 minutes until it becomes bubbly and frothy.

In a stand mixer, scald ¾ cup of milk and pour it over 1 stick of cubed butter. Stir until the butter melts completely, then add dark brown sugar, rolled oats, molasses, and salt. Allow the mixture to cool before incorporating the beaten egg and activated yeast.

Gradually add flour to the wet mixture while mixing on low speed. Continue mixing until you achieve a sticky dough that pulls away from the sides of the bowl.

Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 2 hours or overnight.

Once chilled, turn the dough onto a lightly floured surface. Divide into 9 to 12 pieces and shape into balls. Place seam-side down in a buttered baking pan.

Brush the tops of shaped rolls with melted butter. Cover and let them rise in a warm spot for about 2 hours.

Preheat oven to 350°F (175°C). Bake the rolls for 35 to 40 minutes until golden brown and hollow sounding when tapped.