I just made this recipe for the second time. The exact recipe that I used is here.
These buns are good… if a little odd. They’re definitely buns, they look like potatoes, and their texture is somewhere between a roll and Yorkshire pudding or American pop-overs. They’re light and airy (with a sort-of-wheaty flavor) and an excellent substrate for sandwichy things. Think egg salad, chicken salad, or hot dogs, even.
Why did I make them the first time? Curiosity, honestly. Why did I make them the second time? I really miss egg salad sandwiches. These are perfect.