In 2-quart saucepan, heat water to boiling. Stir in oats. Remove from heat. Stir in 3 tablespoons butter. Cool to 120°F to 130°F. In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Beat in cooled oats mixture and egg with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. With spoon, stir in 1 3/4 cups to 2 1/2 cups of the flour to form a stiff dough.