Cottage Cheese Buns with Sun-Dried Tomatoes and Olives

In a bowl, combine the cottage cheese, eggs, salt, and baking powder

Add the flour and knead into a soft, uniform dough

Roll the dough out into a rectangular sheet

Distribute the chopped sun-dried tomatoes, dill, and olives evenly over the top

Roll up the dough and work the filling in, shaping it into a single ball

Divide the dough into portions of about 80–90 g each for the buns

Place a small piece of cheese into the center of each bun

Arrange the buns on a baking sheet lined with parchment paper

Brush the buns with egg yolk and sprinkle with sesame seeds if desired