Ingredients
Method
- Combine warm milk, yeast, and sugar in a bowl and let it activate until foamy.
- Add melted butter, eggs, and salt, stirring gently to combine.
- Gradually mix in flour until a soft dough forms.
- Knead the dough until smooth and elastic, about 8 minutes.
- Place dough in a lightly greased bowl and cover.
- Let rise in a warm spot until doubled in size.
- Punch down the dough and divide into even portions.
- Flatten each piece slightly and add a small amount of cream cheese.
- Seal and shape into smooth rolls.
- Arrange rolls close together in a baking dish.
- Let rise again until puffy and touching.
- Bake until tops are lightly golden and the rolls feel soft when pressed.
Notes
This dough benefits from patience more than precision. If it feels slightly sticky during kneading, resist the urge to add too much flour. A soft dough leads to soft rolls. Use gentle pressure when shaping, and avoid squeezing out all the air that trapped air, which is what gives the rolls their light texture.
When adding the cream cheese, keep portions small and centered. Too much filling can break through the dough during baking. Seal each roll carefully by pinching the seams and rolling gently against the counter until smooth.
Rising time may vary depending on your kitchen. Instead of watching the clock, watch the dough. It should double in size and feel light. If your kitchen is cool, give it a little extra time. A slow rise develops better texture and flavor.
After baking, brushing the rolls lightly with melted butter keeps the tops tender and adds a subtle richness. Let them cool slightly before serving so the filling sets just enough to stay creamy without spilling out.