Yogurt Protein Buns (Potato + Egg)

snack · ⏱ 45 min · 6 portions · 40.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, sesame

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
http://flowcooking.food/en-us/recipe/914/yogurt-protein-buns-potato-egg/