Eggless/Butterless Bread Roll with Cream Cheese filling

Freshly baked simple bread rolls

Combine all the dough ingredients an a bowl; stir gently with a spatula and leave it covered for about 30 minutes.
Knead the dough on a lightly floured surface till it becomes elastic. The dough will be slightly soft and sticky.
Cover it with plastic wrap and in a cool place, let it rise until its volume doubles in size. (may take about 10~12 hours in winter so overnight rise might be a good idea)
Deflate the dough, and divide it into 9 equal balls.
Leave them covered for about 10 minutes.
Take one ball, and on lightly floured surface flatten it to make a circle.
Place 20gm piece of cream cheese in the center, and make a pouch by pulling the edges around the circle so that the cheese is completely hidden.
Turn over the ball to keep the mouth of pouch beneath.
Shape it into a smooth ball by rolling it under your palm.
Place them in a baking tray and give them a second rise at 40 C for about 100 minutes.
Make a notch on the top of the bread roll with scissors and sprinkle few seeds of sesame.
In a pre-heated oven at 200C, bake them for 20minutes.