In a large bowl (or bowl of an electric stand mixer), combine the instant yeast and multigrain flour.

Add vegetable oil granulated sugar, and salt.

Stir in the white flour and the hot tap water. If using mixer, mix until dough forms ball that pulls away from sides of bowl (several minutes). (If using your hands, mix ingredients together to work everything together. Knead dough lightly to form ball).

Once dough ball has been formed, cover bowl, set aside and let dough rest for 30 minutes.

Divide dough into equal sized pieces, by squeezing off portions. (the number of buns is dependent on how large or small you make them. If making small (slider size) buns, you should get close to 2 dozen. If making larger buns, expect to get around 15 or so. Shape the dough into balls, stretching the dough so most of the "seams" are on the bottom of the ball.

Place dough balls onto two cookie sheets. Leave a couple inches between each one. Place a layer of parchment paper or aluminum foil on top, to cover. Place a cookie sheet on top of paper or foil. Press down with the top cookie sheet to help flatten out the dough balls. Remove top cookie sheet, but leave paper or foil on. Let the dough rise for about 45 minutes.

Remove foil after dough has risen. Bake in a preheated 400 F degree oven for about 15 minutes, or until the buns are golden brown.

Remove from oven; let cool a bit, then serve!