Generously grease 13x9" pan.
In small bowl, dissolve yeast in warm milk.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine 1 c. flour, rolled oats, sugar,
1/4 c. brown sugar and salt; blend well.
Add yeast mixture and oil to flour mixture.
Blend at low speed until moistened;
beat 3 minutes at medium speed.
Stir in an additional 2 1/4 to 2 1/2 c. flour
until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1/4 to 1/2 c. flour
until dough is smooth and classic, abut 10 minutes.
Place dough in greased wrap and cloth towel.
Let rest at room temperature 25 minutes.
Roll dough to 16x12" rectangle; spread with margarine.
Combine 1/2 c. brown sugar and 1/2 tsp. maple flavoring;
sprinkle over dough. Starting with 12" side,
roll up tightly, pressing edges to seal.
Cut into 12 - 1" slices; place cut-side-up in prepared pan.
Cover with greased plastic wrap; refrigerate dough overnight.
When ready to bake, cover with cloth towel.
Let rise in warm place until, about 1 1/2 hours.
Uncover rolls. Heat oven to 350F.
Bake 20 to 30 minutes or until golden brown.
Cool 1 minute; remove from pan.
Combine all glaze ingredients; drizzle over warm rolls.
12 rolls.