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.