Fit the Dough Tool.

Add water and yeast into the appliance bowl.

Let rest for 5 minutes.

Add sugar, flour and salt.

Knead for about 5 minutes, speed Min, until the dough has formed.

Remove the bowl from the machine and cover with a damp tea towel.

Prove for 1 hour until doubled in size.

Line two baking trays with parchment paper.

Transfer the dough to a lightly floured work surface.

Gently knead the dough to knock out excess air.

Divide the dough into 12 equal pieces.

Roll each piece into a tight ball.

Place the dough balls on the baking trays, spacing them apart evenly.

Cover with a damp tea towel and prove for 1 hour until doubled in size.

Preheat the oven to 170ºC.

Brush the rolls with beaten egg.

Bake for 20 minutes at 170ºC, until lightly golden.

Remove the buns from the oven and let cool slightly.

Reduce the oven temperature to 150ºC.

Making the filling

Clean the appliance bowl and fit the K-Beater.

Add cream cheese, mozzarella, thyme and parsley into the appliance bowl.

Mix for about 30 seconds on speed 1, until combined.

Transfer the filling to a piping bag.

Slice a deep cross into each bun, being careful not to cut all the way through.

Pipe a line of filling in between each wedge and in the centre.

Making the garlic butter

Add melted butter, garlic and salt into a small bowl and mix to combine.

Brush the buns with the garlic butter.

Bake for 10 minutes at 150ºC, until golden brown.

Serve.