Filling: Melt 1 stick butter and 4 oz cream cheese in saucepan. Mix 1 cup flour, 1 cup sugar, ½ cup milk powder in a bowl. Pour into saucepan and mix thoroughly under low heat. Then set aside and let it cool to room temperature.

Warm 1 cup milk to 110-117 deg F and pour into the bread maker bowl. Add yeast, 1 tbsp sugar. Stir and let it bloom for 10 minutes until foamy. Add 1 stick melted butter, 1 large egg, ¼ cup sugar, 1 tsp salt, 3.5 cup flour and 3 tbsp milk powder into the bread maker bowl. Run bread maker on dough cycle of 1.5 hours.

Divide the cooled filling into 20 1 tbsp portions. Set it aside covered.

At the end of the bread maker cycle, pour the dough into a large mixing bowl. Cover and let it completely expand (1 hour +)

Punch out the air in the dough. Sprinkle flour on dough so that it is no longer sticky. Place dough on a powdered work tabletop and roll until flat and rectangle in shape (approx. 7 x 28 inches).

Divide into 20 pieces (4×4 in). Put 1 ball of filling in each and form into a ball. Put on baking tray.

Make egg wash with 1 egg and 1 tbsp milk and apply to balls on tray.

Bake at 360 deg F for 20 minutes.