No-Flour Potato Protein Buns
Golden outside, soft as a cloud inside - all that protein from the eggs and yogurt, and not a speck of flour anywhere.
Why you'll love this recipe
- Makes enough for 6 small buns
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 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
How to make it
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.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
How long does No-Flour Potato Protein Buns keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does No-Flour Potato Protein Buns make?
This makes enough for 6 small buns. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
No-Flour Potato Protein Buns
Golden outside, soft as a cloud inside - all that protein from the eggs and yogurt, and not a speck of flour anywhere.
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
Instructions
- 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.
