Wheat-Oat-Flax Buns

by Erin

After the success of the traditional burger buns, I decided to dive back into the more unusual. Whole wheat buns are a common occurrence, but have you ever had an oat bun? Maybe. How about a flax bun? I doubt it. These burger buns actually incorporate all three things into one great bun perfect for any burger. Although my favorite burger bun still remains to be the bretzel (pretzel bun), these buns are great for those times when I want to pump up the healthiness of my carbs. They are also visually appealing with a sprinkle of oats on top.

Wheat-Oat-Flax Buns


Makes a dozen buns


2 cups all-purpose flour

1/2 cup old-fashioned rolled oats

1 cup whole wheat flour

1/2 cup whole flax meal

2-1/2 tsp instant yeast

1-1/2 tsp salt

1/4 cup canola oil

1 egg yolk, white reserved for topping

3 Tbsp honey

1/4 cup orange juice

3/4 cup lukewarm water


1 egg white, reserved from dough, whisked with 2 Tbsp cold water

Rolled oats, for topping


  1. Combine all of the ingredients in a large bowl and mix until just combined. Cover the bowl, and let the dough rest for 20 minutes to give the grains a chance to soften. Then knead to make a smooth, soft, elastic dough. Incorporate more flour or water as needed.
  2. Place the dough in a lightly greased bowl and let it rise for 1 to 1.5 hours, until it’s almost doubled in size.
  3. Gently deflate the dough, and divide it into 12 pieces. Shape each piece into a round ball; 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, or until almost doubled. Towards the end of the rising time, preheat the oven to 350 degrees.
  5. Brush the buns with the egg white/water mixture. Sprinkle with oats.
  6. Bake the buns for 21 to 25 minutes, until they’re golden brown. Cool completely on a wire rack before slicing.
  7. Wrap completely cooled buns airtight, and store at room temperature for several days; freeze for longer storage.

Source: Fake Ginger, originally from King Arthur Flour.


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amanda @ fake ginger June 6, 2013 - 4:10 pm

they’re beautiful! and now I want to make them again!

steph@stephsbitebybite June 5, 2013 - 5:15 pm

Loving this!! Now if only I could get over my fear of yeast!

Emily @ Life on Food June 5, 2013 - 12:59 pm

We have been grilling a ton of burgers and every time I am disappointed do to the buns. Need to get on making my own. These looks great. And you have to love all of the fiber and grains.

Kayle (The Cooking Actress) June 5, 2013 - 11:49 am

ooooh lookat these buns bein all healthified! They look great!

Erin @ Dinners, Dishes and Desserts June 5, 2013 - 11:01 am

Love making hamburger buns, these sound awesome!

Joanne June 5, 2013 - 10:33 am

I love how hearty these are!! And the inclusion of flax makes them all the more healthy and therefore makes me feel even MORE compelled to eat them!

Mr. & Mrs. P June 5, 2013 - 10:22 am

Just love any type of bread!!! Looks lovely!!!

Elaine @ Cooking to Perfection June 5, 2013 - 7:44 am

I’ve never tried making buns from scratch. I love homemade bread, so this seems like something I must try. And I love this healthier version too!

Heather @ Snookie's Cakes June 5, 2013 - 7:42 am

I love bread and your buns look amazing!

(you can take that anyway you like)

spiffycookie June 5, 2013 - 10:00 am



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