In a bowl, beat one egg, add kefir, salt, sunflower oil, mix. Sift rice flour, mix, sift together with it and baking powder. You can take wheat flour, then the buns will no longer be gluten-free, but they will be delicious.
Then gradually pour in the buckwheat flour and knead the uncool dough. Buckwheat flour can vary greatly in different regions, so I wrote an approximate weight, you can leave more or less, the most important thing is to add gradually!
I got 9 buns from this dough. You can make the size a little bigger or a little smaller. Cut a small amount of dough, knead it with your hands in the form of a tortilla, put 1 tsp of cottage cheese inside and knead it. The dough does not want to be molded, because there is no gluten in buckwheat flour, that is, we mold gluten roughly like plasticine)
Take an egg, whisk with a fork, add milk and roll a bun. Then immediately roll in a mixture of sunflower and pumpkin seeds and place on a baking sheet covered with parchment. We do this with all the buns.
Bake the buns in a preheated 200 degree oven for 30 minutes. The recipe indicated 20, everyone has different ovens, maybe you will bake faster. I strongly recommend rolling the buns in seeds, they give them a unique taste. Enjoy your meal!