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PdfThese flourless, gluten-free protein buns are made by mixing 1 large boiled/mashed potato (approx. 200g) with 2 eggs, ½ cup Greek yogurt, ½ tsp baking powder, and a pinch of salt. The dough is shaped into buns, brushed with egg yolk, and baked at 350°F for 20-25 minutes, resulting in a soft, fluffy texture containing 5–6g of protein per bun.