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Wheat-Oat-Flax Buns

Author: PJ Hamel

Wheat-Oat-Flax Buns Recipe Wheat-Oat-Flax Buns Recipe

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.

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At a glance

12 buns
Nutrition information


Choose your measure:


  • 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


  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.
  8. 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.