Step 1

In a saucepan, heat the milk over medium heat until it just starts to barely bubble. Just under a simmer. Remove the milk from the heat, pour into a bowl, and let cool for 5 minutes.

Step 2

When the milk is cooled to warm, add the yeast to the milk and stir together. Let sit for 5 minutes to proof.

Step 3

In a large bowl, stir together the sugar, butter, eggs, salt, and flour. Add the milk/yeast mixture and stir together until it forms a dough.

Step 4

On a lightly floured surface, knead the dough for about 5 minutes until its smooth and elastic. Alternatively, you can knead with a dough hook in a stand mixer.

Step 5

Place the dough in an oiled bowl, turn to coat, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.

Step 6

Deflate the dough by gently pushing your fist in the center and folding the sides over. On a clean un-floured surface, pat the dough out into a rectangle. Cut the dough into 12 equal pieces (or more if you want smaller rolls).

Step 7

Shape the pieces of dough into balls by pulling down on the sides and pinching the seal underneath. Grease a 9X13" pan (you can use glass or metal or even a baking sheet lined with parchment paper), and space the shaped rolls our evenly in the pan.

Step 8

If prepping ahead: Lay plastic wrap directly on the rolls and refrigerate for up to 18 hours. Remove from the refrigerator an hour and a half before serving. Let them stand for about 1 hour 15 minutes before moving on to the next step. If you do not want to let them slowly rise in the refrigerator: cover them with plastic wrap and let them rise at room temperature for 1 hour before moving on to the next step.

Step 9

Make the egg wash by whisking together the egg with the water. Brush the rolls with the egg wash.

Step 10

Bake on the middle rack in a 375F oven for 14-16 minutes.

Step 11

Serve hot.