In a mixer or bread machine, add in all of the ingredients starting with water, yeast, sugar, bread flour, milk powder, salt, and lastly oil. Knead for 20 minutes until it is elastic. Let it proof for an hour.
Remove the air from the dough on a dusted surface and shape into a disk. Divide it into 4 pieces. Roll them into a ball.
Let it proof for about an hour or until double in size. Spread some water onto the dough and bake it in a preheated oven at 180C for about 15 to 20 minutes.
Remove the bread from the oven once golden brown and cover lightly with a kitchen towel while cooling.
To make the filing, combine melted salted butter, egg, milk, parmesan cheese, dried herbs, sugar, minced garlic and salt together in a bowl. Set aside.
Slice the cooled buns into 8 pieces, making sure that the knife does not go all the way down.
Fill the buns with soften cream cheese.
Soak each bun with the garlic-butter mixture that we made earlier.
Dust with some potato flakes and pipe out more cream cheese onto the middle of the bun before baking it in a preheated oven at 180C for 25 minutes.