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No-Flour Potato Protein Buns
One potato, no flour at all - soft golden buns with a cloud-soft middle.
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Ingredients
- 1 large potato (~200 g / 7 oz), boiled and mashed smooth, cooled
- 2 large eggs
- ¼ cup (60 g) plain Greek yogurt
- ½ tsp baking powder
- Pinch of salt
- 1 egg yolk, to brush
- 1 tbsp sesame seeds
Method
- Boil the potato until fork-tender, drain WELL, and mash it smooth with nothing added. Let it cool.
- Mix in the eggs, Greek yogurt, baking powder, and salt until you have a thick, soft, sticky batter. (If it looks loose, stir in 1 tbsp potato starch - still no flour.)
- Wet your hands - that's the secret - and shape 6 soft mounds onto a parchment-lined tray. It's a soft dough, not a rollable one.
- Brush the tops with egg yolk and sprinkle on the sesame seeds.
- Bake at 350°F (180°C) for 20-25 minutes, until golden and puffed. Cool 5 minutes - the inside sets as it rests.
Pearl's Tip
Drain that potato real good and let it cool, baby - a wet or warm potato makes a loose batter and cooks your eggs before the oven does.
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— made with love, Pearl