In the bowl of a stand mixer, using the paddle attachment, combine 1 ½ cups flour, salt, ½ cup oats, and yeast.

In saucepan or microwave safe dish, heat milk, butter and honey until warm (120°–130°F). Add to flour mixture. Mix in egg. Blend at low speed until moistened. Beat 3 minutes at medium speed.

Switch to the dough hook, on low speed gradually add the remaining flour (add more or less as necessary) until dough clings to the hook and almost cleans the sides. Knead 8 minutes, until smooth but still slightly sticky. Shape into a ball. Place in greased bowl, turn. Cover, let rise until double about 90 minutes.

Punch down, let rest 10 minutes, divide dough in to 12 pieces and shape into a rosette shape. Keep dough covered with a damp cloth while shaping rolls.

Cover. Let rise until double about 60 minutes.

Preheat oven to 400.

After second rising, make an indention in the center of the rolls with the end of a wooden spoon. (Be careful not to flatten it too much or poke a hole through the dough.)

Egg Wash

Whisk together egg and water, and lightly brushing some of it over the rolls. Sprinkle tops with additional oatmeal. Fill with approximately one tablespoon of fruit filling.

Bake on parchment lined baking sheet for 10 to 15 minutes until golden brown.

Serve warm.