Recipe

Make Bread

1. In stand mixer, stir together flour, sugar, salt, cream cheese, butter and yeast. Add water and egg. Using dough hook attachment, mix on low speed until rough-looking dough forms, about 1 minute.
2. Increase mixer speed to medium and mix until dough looks smooth, about 15 minutes. Dough shouldn’t stick to bottom of bowl during this process; instead, it should “clean” sides of bowl as it mixes, pulling away from sides into cohesive ball. If it seems too sticky, add 1 teaspoon flour. If it seems too dry and isn’t coming together, add 1 teaspoon water. It’s better to err on sticky side, as you can adjust by adding more flour during kneading. It’s harder to add water once dough comes together. Stop mixer several times throughout mixing process to scrape dough off dough hook, if needed.
3. Remove dough from bowl and knead lightly into smooth, round ball. Lightly grease bowl, then return dough to bowl. Cover with plastic wrap and set in warm place for 1 hour. Dough should double in size.
4. Line two large sheet pans with parchment paper. Tip dough onto lightly floured surface. Using lightly floured fingertips, gently press into 10 × 14-inch rectangle, about 1 inch thick. Using pastry scraper or dull knife, cut dough in half lengthwise, then cut each half into six equal pieces. Firmly flatten out each piece, one at a time, to form 3 × 5-inch rectangle.
5. Working with one rectangle at a time, lay it with a long side toward you. Starting with side farthest from you, carefully fold over one-third of the dough. Using the heel of your hand, lightly tap down on the folded dough to remove any air Starting at the back again, fold it in half to form a 1-inch wide cylinder. Pinch along the seam to seal the dough. Lightly roll the cylinder back and forth on the counter to ensure the seam is sealed and to make it a little longer—about 6 inches. Repeat to make twelve buns.
6. Place six buns, seam side down, in two rows of three on each prepared pan, leaving as much space as possible in between. Cover the buns loosely with lightly oiled plastic wrap and place the pans in your warm proofing spot for 40 to 50 minutes or until the buns are one and a half times their original size and are slightly springy when poked with a finger.
7. Preheat the oven to 400°F, with one rack in the top third and one in the lower third or middle.

Make Topping

1. In a medium bowl, stir together the rice flour, sugar, yeast, and Add the water and oil and whisk together to get a smooth paste. Cover with plastic wrap and let rest at room temperature for 20 minutes before using.
2. This next part is a little messy and should be done only when the buns are ready to go in the Using a small offset spatula, spread 1 tablespoon of the topping over each bun. Don’t worry if the topping falls off a bit, so long as there is a thin, even amount covering each bun.
3. Place both pans in the oven and close the door, working quickly so you don’t lose too much heat. Lower the temperature to 350°F. Bake for 24 to 28 minutes, rotating the trays after 12 minutes to ensure even baking, until the buns are deep golden brown all over and the tops have a crackle Transfer the buns to a wire rack and let cool completely before serving.
4. These buns will keep in an airtight container at room temperature for 3 days or in the freezer for up to 1 month.