Combine rolled oats, sesame seeds, and poppy seeds in a small bowl. Mix and set aside.
In a small saucepan, warm 1 cup (227 grams) of water over medium-low heat until it reaches 110°F (45°C) on an instant-read thermometer. Pour water into a medium bowl and whisk in yeast. Once thoroughly combined, stir in eggs, honey, olive oil.
In a separate large bowl, whisk flour and salt just until combined.
Make a well in the center of the flour and pour in the wet ingredients. Slowly incorporate the flour into the wet ingredients using your hands or a wooden spoon. Continue mixing until a shaggy dough has formed.
On a clean, lightly floured surface, remove the dough from the bowl. Knead the dough by hand for 10 minutes until smooth and elastic. If you find the dough is sticking to your hands, you can add a bit more flour while kneading (no more than ¼ cup (30 grams)). To check that the dough is properly kneaded, grab a small, penny-sized ball of dough between your fingers and slowly stretch it out. If the dough can stretch thin enough to allow light to pass through without tearing, the dough has been properly kneaded. If the dough rips as soon as you start pulling, continue kneading until you can perform the dough stretch test without any tears.
Place dough in a lightly greased glass bowl. Cover with plastic wrap and allow to rise in a warm (around 75°F - 80°F (24°C - 27°C)), draft-free place until doubled in size, about 90-120 minutes. Rise time will vary depending on the temperature of your environment. Make sure to go by how the dough looks visually (until doubled in size) rather than by the time limit.
Punch down the dough to release some of the gas. Divide dough into 20 equal portions (about 60 grams each) using a bench scraper. Cover divided dough with a tea towel so it doesn’t dry out while you shape the rolls. Gently roll each piece of dough against the counter into an elongated log shape 8 inches in length. Shape the log into an upside down letter U, then cross one arm over the other. Grab the right bottom arm and thread it through the hole. Allow the left arm to fall down to the side, and pinch the ends of each arm together to secure on the underside. See photos above for assistance. Place the finished rolls 2-3 inches apart on a parchment lined baking sheet. Repeat the shaping process with the remaining dough.
Whisk together egg whites and 2 tablespoons (28 grams) of water. Generously brush rolls with egg wash using a pastry brush, then sprinkle with seed mixture. Cover the leftover egg wash and place it in the refrigerator to use later. Cover baking sheet with a tea towel, and allow rolls to proof in a warm, draft-free place until doubled in size, about 30- 60 minutes. You can test if the dough is properly proofed by gently touching it with your index finger. If the dough slowly springs back and leaves a small indent, it’s ready.
Place oven rack in an upper middle slot. Heat oven to 350°F (175°C). Gently brush rolls with a second layer of egg wash.
Bake for 18-22 minutes until the rolls are golden brown and sound hollow when thumped. Allow rolls to cool to room temperature on a cooling rack.