Put all the ingredients from the bread flour down to the yeast in a bread machine, and start the dough-only program, up to the 1st rising.
A little before the dough is done, mix all the ● ingredients together to make the cheese filling. Chill it in the refrigerator.
When the dough is done, take it out on a floured work surface and punch down to deflate. Divide into 12 pieces and round off each one. Leave to rest for 15 minutes, covered with a moistened kitchen towel.
Form the buns. Roll out each ball of dough with a rolling pin (make the center a bit thicker than the edges). Add the cheese cream filling, and seal the dough around it.
Line up the buns on a baking sheet lined with kitchen parchment paper, seam sides down. Leave to rise to about 1.5 to 2 times their original bulk (2nd rising). For me, it took 30 minutes at 40°C.
Brush the tops with egg wash, and bake in a preheated 200°C oven for about 12 minutes.
Story Behind this Recipe
I tried putting a cheese filling that I often use in muffins into bread buns.
The filing is quite different when the buns are freshly baked vs. when cooled, so you should enjoy both.