3 tablespoons Italian spread yeast
1/2 cup warm milk
2 cups bread flour
1 (8 ounce) can cream cheese, softened
2 eggs
1 teaspoon salt
1/4 teaspoon ground black pepper
Place yeast on a stand or bowl. Gradually stir in warm milk as it comes in. Cover the bowl, cover, and allow to stand overnight.
Pour cream cheese into a large bowl and mix with the egg and salt. Gradually stir in the flour and salt; beat until smooth. Stir in 1/4 teaspoon pepper.
Spoon a portion of the dough into a lightly greased large bowl. Cover and let rest in a warm place until firm, about 8 hours.
When it is finally fully standing the dough will be sticky with egg whites. Scrape the sides of the bowl, and pull the dough out with a wooden spoon to drain.
Preheat oven to 350 degrees F (175 degrees C). Divide the dough into 12 pieces and shape into rounds. Place the rounds on ungreased baking sheets, about 1 1/2 inches apart, while spreading the remaining half of the cream cheese mixture onto the bottom and sides of each round.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until golden brown.
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