450 grams soft bread flour
250 grams cream cheese (room temperature)
120 ml milk
30 ml oil (2 tablespoons)
2 teaspoons instant dried yeast
1 teaspoon salt
2 tablespoons milk (for glazing)
Leave the cream cheese on your counter for a while, to bring it up to room temperature, then add the milk, oil and salt and whisk really well to combine. Sift the flour twice, add the yeast and whisk it up. Make a little well in the centre of the flour and pour in the cream cheese and milk mixture, and stir (first with a wooden spoon, then with your hands) and mix until a soft dough forms. Transfer the dough to a well floured work surface and knead it for an additional 5 minutes, to make it smooth and elastic.
Put the dough in a large bowl, cover it with a kitchen towel and let it rise for about an hour, in a warm spot. Lightly knead the risen dough, divide it into 10 buns and arrange them on a baking sheet lined with baking paper (or well buttered). Cover them with a clean kitchen towel and let them rise for an additional 30 minutes, while the oven is preheating. Just before baking, brush them evenly with milk and bake in a preheated oven, at 200˚C (395˚F), for 18-20 minutes.