Plant oils as sunflower, sesame and fenugreek oils has been successfully used in food technology. They have multi purpose for human health as safe and natural additives. Thus, this research was carried out to study the fatty acids composition of sunflower, sesame and fenugreek oils. Chemical composition and sensory evaluation of rusk containing these plant oils were studied. Also, Thirty-six male rats were divided into 6 groups to study the effect of feeding hypercholesterolemic rats, on rusk containing these plant oils, for six weeks on lipid profile, kidney functions, liver functions and histopathological examination of liver. The results showed that fenugreek oil had the highest total unsaturated fatty acids 86.19% followed by sesame and sunflower oils revealing 85.05% and 81.86%, respectively. Rusk product manufactured from studied oils at ratio 1:1:1 W:W:W (T3) had the highest content of moisture, crude protein, fat and ash. While, it had the lowest content of carbohydrate. Moreover, as a result of feeding hypercholesterolemic rats on rusk products fortified with plant oils caused a significant decrease in Triglyceride (TG), Total cholesterol (TC), Low density lipoprotein (LDL), Very low density lipoprotein (VLDL), LDL/HDL ratio and a significant increase in High density lipoprotein (HDL) after 6 weeks of feeding compared to the positive control group. The results indicated that liver enzymes and kidney functions of hypercholesterolemic rats were improved significantly as a result of feeding on rusk products. So, the group feeding on rusk product fortified with mixture of sunflower, sesame and fenugreek oils at ratio 1:1:1 W:W:W (T3) had the lowest levels of all these parameters compared to the positive control group. It could be recommended that adding plant oils as sunflower, sesame, fenugreek oils at ratio 1:1:1 W:W:W during the manufacture of Egyptian bakery (rusk) product can improve the health and nutritional benefits of this product and also, have positive effects on hypercholesterolemia.