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1
Put the ingredients in a bread machine.
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2
Put the yeast in the yeast compartment, and start the dough-only program.
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3
When the added ingredients signal sounds, add the walnuts.
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4
When the dough is finished, take it out onto a floured work surface, divide into 6 portions, and round off each one.
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5
(Each piece will be about 95 g.)
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6
Cover with a tightly wrung out moistened paper towel, and leave to rest for 20 minutes.
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7
Turn the dough over, and press down lightly with your hand.
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8
Put on a piece of cream cheese, and wrap the dough around it securely.
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9
If you hold the dough gently and roll it around and round on your work surface, the seam will become nice and neat.
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10
(I learned this when I used to work at a bakery.)
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11
Line the dough on a square plate covered with kitchen parchment paper, and leave to rise at 40C for 50 minutes (2nd rising).
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12
When the 2nd rising is over, preheat the oven to 180C.
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13
Slash the tops of the rolls with a sharp knife, and put a sliver of butter in each cut.
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14
(If you wet your knife beforehand, it will be easier to slash the bread.)
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15
I divided a 10 g piece of butter into thirds, and cut each piece in half again.
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16
Bake in a 180C oven for 20 minutes.
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17
It looks like this inside.
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18
The bread has a subtle wine color.
