1. Prepare the ingredients you need, and soften the cream cheese and butter at room temperature.
2. Put all the ingredients except the butter into the bread machine and start the kneading process for about 30 minutes. When it is 20 minutes, add the butter to continue kneading.
3. After kneading the dough, knead it with your hands for a while, and put it in a flour basin after it is in an expanded state, cover it with a damp cloth, and let it rise for about 40 minutes. Then use your fingers to poke the dough. If it does not collapse or rebound, the fermentation is complete.
4. Roll out the dough after taking it out, then divide it into three equal parts. Knead the dough and let it stand for 15 minutes.
5. Then roll out the three doughs separately, roll them into rolls, and put them in a toast box. Start the second proofing.
6. It's okay to wake up to 80% full. If it is toast with a lid, you can wait until nine to distribute.
7. Preheat the oven at 180 degrees for ten minutes, then put the toast box in the oven, cover with tin foil for about 5-8 minutes, and bake for 30 minutes.
