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Yogurt Protein Buns (Potato + Egg)

Soft, savory buns with a tender bite and a light tang.
Garlic warmth, sesame crunch, and a golden top that feels irresistible.
Perfect for breakfast or as a cozy side—every pull is satisfying.

snack ⏱ 45 min 260 kcal / portion 40.0 g carbs / portion (estimated) vegetarian eggglutenmilksesame 🔗 Original source

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Yogurt Protein Buns (Potato + Egg)
v1 · rb0e705f985 20260727Z1751 1 piece potato peeled and cubed 🔥 preheat the oven to 190°C and line a baking sheet with parchment 🍳 ⏱ 10-12 min boil cubed potato in salted water until fork tender ⏳ drain and mash the potato until smooth, then cool slightly 🌀 whisk the eggs and Greek yogurt until completely smooth 🌀 combine the cooled mashed potato, oat flour, baking powder, salt, and garlic powder to form a soft slightly sticky dough divide the dough into 6 portions and shape into round buns place the buns on the prepared baking sheet leaving space between each 🍽 brush the bun tops lightly with olive oil and sprinkle with sesame seeds 🔥 ⏱ 22-28 min bake until puffed and golden brown ⏳ ⏱ 5 min cool the buns on the baking sheet, then transfer to a wire rack Yogurt Protein Buns 🎉 2 pieces egg 177 ml plain greek yogurt 237 ml oat flour or all-purpose flour 1½ tsp baking powder ½ tsp salt garlic powder to taste optional 1 tbsp sesame seed for topping olive oil to taste for brushing dough egg, plain greek yogurt oat flour, baking powder, salt, garlic powder sesame seed, olive oil
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Preparation steps

  1. preheat the oven to 190°C and line a baking sheet with parchment
  2. boil cubed potato in salted water for 10–12 min until fork tender
  3. drain and mash the potato until smooth, then cool slightly
  4. whisk the eggs and Greek yogurt until completely smooth
  5. combine the cooled mashed potato, oat flour, baking powder, salt, and garlic powder to form a soft slightly sticky dough
  6. divide the dough into 6 portions and shape into round buns
  7. place the buns on the prepared baking sheet leaving space between each
  8. brush the bun tops lightly with olive oil and sprinkle with sesame seeds
  9. bake for 22–28 min until puffed and golden brown
  10. cool the buns on the baking sheet for 5 minutes, then transfer to a wire rack

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