• Combine the warm milk (no warmer than 110°), 1 tbsp of the sugar, and yeast in the bowl of a stand mixer. Let sit for 5 minutes or so until frothy. You can skip this step and go right to mixing all the liquid ingredients together, but I like to activate my yeast even when it’s rapid-rise yeast.
• Add the melted butter, egg, and egg yolks to the milk mixture and whisk together.
• Add 3 ½ cups of flour, the remaining sugar, and salt to the wet ingredients and mix using a dough hook on low for about 2 minutes. If the dough is still very sticky, add the remaining ½ cup of flour a couple of tablespoons at a time until the dough is soft but not sticky. Use the dough hook to knead on medium-low for 8-10 minutes, until the dough pulls away from the sides and begins to get smooth.
• Transfer the dough to an oiled bowl and cover. Let sit in a warm place for an hour or so, until it has doubled in size. While the dough is rising prepare the cream cheese filling.

Cream Cheese Filling

• In a bowl beat together the cream cheese, sugar, and flour. Once smooth, add the vanilla. Cover and set aside until needed.

Assembly and Baking

• Divide the dough into 16 equal portions and form it into balls. Place on parchment-lined baking sheets and cover with a clean kitchen towel. Let sit in a warm place for about an hour and a half, until doubled in size again.
• Once the dough is done proofing, preheat the oven to 350°. Using the bottom of a large cookie scoop or just your fingers, make a large indent in the center of each ball of dough. Add 1 tbsp of cream cheese filling and 1 scant tablespoon of the jam of your choice in the center of the cream cheese. You can alternatively use about 1 ½ tablespoons of just cream cheese filling or just jam instead of both.
• Brush the dough with the egg wash and bake for about 18-20 minutes. Do not let them get too golden, they should just barely start getting color on them when they are ready.
• Let cool for 10-15 minutes before serving.