In a small bowl, dissolve the yeast in the warm milk; let it sit until the mixture is a bit bubbly.

In a large bowl, whisk 1 cup of the flour with the rolled oats, sugar, brown sugar, and salt until well blended.

Add the yeast mixture and the cooking oil to the flour mixture.

Mix until well blended and then beat on medium speed for 3 minutes.

Gradually stir in most of the remaining flour, just enough so the dough pulls away from the sides of the bowl.

Turn out the dough onto a floured surface and knead for about 10 minutes, adding flour as needed to prevent sticking.

Cover the dough (use plastic wrap or a large bowl turned upside down) and let it rest for 25 minutes.

Roll the dough to a 12 × 16-inch rectangle.

Spread the dough with the softened butter.

Mix together the brown sugar and maple flavoring, and then sprinkle the mixture over the buttered dough.

Starting with a 12-inch side, roll the dough into a tight log.

Cut the log into 12 1-inch pieces.

Place them in a greased 13 × 9-inch baking pan or jelly roll pan.

Cover and let rise until double, about an hour.

Preheat the oven to 350° and bake for 20 to 30 minutes or until done.

Cool 1 to 2 minutes and then remove the buns from the pan.

Immediately make the glaze.

Mix together all the glaze ingredients and then drizzle over the warm buns.