Wheat-Oat-Flax Buns

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Yield: 12 buns

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These soft, tender buns feature some of Canada's most important grain crops: wheat, oats, and flax. The addition of canola oil adds another touch of the North: canola oil, made from rapeseed, was originally developed in Canada as a special, lower-acid vegetable oil. In fact, its name is an acronym: CANadian Oil, Low Acid.

These buns are a perfect whole-grain alternative to the squishy white rolls usually offered at cookouts. Looking to increase your fiber and vitamin intake in a tasty way? This recipe's for you.

Note: Some people don't like the taste of canola oil in baked goods. If that's you, simply substitute any vegetable oil for the canola oil.

Wheat-Oat-Flax Buns

star rating (21) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 buns
Published: 05/11/2011



  • 2 cups King Arthur Unbleached All-Purpose Flour or King Arthur Unbleached Bread Flour
  • 1/2 cup old-fashioned rolled oats (not quick oats)
  • 1 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 1/2 cup whole flax meal
  • 2 1/2 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup canola oil or melted butter
  • 1 large egg yolk, white reserved for topping
  • 3 tablespoons honey
  • 1/4 cup orange juice*
  • 3/4 to 7/8 cup lukewarm water**
  • *Orange juice won't add its own flavor to the rolls, but will mellow any potential bitterness in the whole wheat.
  • **Use the greater amount of liquid in winter or in drier climates; the lesser amount in summer, or in a humid environment.


  • 1 large egg white, reserved from dough, whisked with 2 tablespoons cold water
  • rolled oats and/or flax seeds, for topping


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1) Combine all of the ingredients, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the whole grains a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.

2) Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it's risen noticeably. It won't necessarily double in bulk.

3) Gently deflate the dough, and divide it into 12 pieces (about 70g each). Shape each piece into a round ball; use your fingers to pull and flatten each ball into a circle about 3" across.

4) Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about 90 minutes, until noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.

5) Brush the buns with the egg white/water mixture. Sprinkle with oats and/or flax seeds.

6) Bake the buns for 21 to 25 minutes, until they're golden brown. Remove them from the oven, and transfer them to a rack to cool.

7) Wrap completely cooled buns airtight, and store at room temperature for several days; freeze for longer storage.

Yield: 12 buns.

Nutrition information

Serving Size: 1 roll, 65g Servings Per Batch: 12 rolls Amount Per Serving: Calories: 170 Calories from Fat: 63 Total Fat: 7 Saturated Fat: 1g Trans Fat: 0g Cholesterol: 18mg Sodium: 298mg Total Carbohydrate: 23g Dietary Fiber: 2g Sugars: 5g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 01/16/2015
  • Toya from Hagerstown, MD
  • These are SO GOOD! The dough is heavy, but still workable. Made them for the first time for Christmas dinner and now they're a family favorite.
  • star rating 12/14/2014
  • Annieodell from Fairlee, Vt 05045
  • Made it-Love it. I did not use the flax and they are perfect. I did form them a bit larger for bigger burgers but still made 12. By far the best burger bun recipe yet. Easy as you please!
  • star rating 09/10/2014
  • Magda G from KAF Community
  • These buns are fantastic! Taste is very nice and mild, soft and even my husband who isn't a fan of whole wheat and seeds loves it! I about to make it again today. It's a keeper :-)
  • star rating 09/05/2014
  • Donna from Georgia
  • Made this per recipe (except I used light olive oil because I had it on hand) as dough in my bread machine and made 16 dinner rolls, and everyone seemed to enjoy them. The garnish of rolled oats on top didn't do a thing for me, so I'm not doing that next time. I halved all the ingredients (except the egg yolk -- just threw the whole thing in) and ran the multi-grain setting on my bread machine to make a small loaf, and that turned out great -- a light crisp crust and fluffy interior. I checked on the dough several minutes into the kneading and it was very stiff. Added several tablespoons more water to get a soft, smooth texture, so that may need some adjustment. I don't usually like the whole wheat recipes I've tried before, but this could become the everyday bread for my household. Healthy and delicious -- highly recommended!
  • star rating 04/12/2014
  • Sara from New Haven, CT
  • Love these! I usually go with 1 1/2 c whole wheat, 1 1/2 all purpose or bread flour, and they turn out beautifully. They're always a hit!
  • star rating 11/28/2013
  • Amy from Chesapeake, VA
  • Followed the directions exactly, although requires a little prep time, came out delicious and looked fabulous. Making them today for Thanksgiving Dinner
  • star rating 07/07/2013
  • Rachel from Michigan
  • These tasted great and had enough body to stand up to messy BBQ and ripe tomatoes.
  • 05/27/2013
  • Lucy from California
  • I love this recipe. Have made it many times, making my own adaptations. For example, I like to start the dough the night before with just a pinch of yeast and adding 1 extra teaspoon the next day. I would like to know if there is a way to get the crust a bit softer.
    I am happy you are enjoying this recipe! Try switching to using all purpose in place of the bread flour or make a blend of AP and bread flour. AP will soften the texture and the crust. Happy baking! Elisabeth
  • star rating 05/10/2013
  • Chit from Manila Philippines
  • So good and so easy to do! Super great bread! However mine did not look smooth but I find it more interesting though! Thank you for your labor at KAF.
  • 01/06/2013
  • nine from KAF Community
  • Oh my goodness! these are excellent1 They brown well and are soft on the inside. Will keep the recipe and use often!
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