Make Ahead Soft Yeast Rolls

Recipe from:  https://bakerbettie.com/make-ahead-soft-yeast-rolls/

This is the perfect make ahead recipe.

• 1 cup whole milk (lower fat milk can be substituted)
• 1 package (0.25 oz or 2 1/2 tsp) ACTIVE DRY YEAST (not instant or rapid rise)
• 1/4 cup granulated sugar
• 1/3 cup (5 1/2 TBSP, 2.6oz, 73gr) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 1/4 tsp kosher salt
• 4 cups (17oz, 476gr) all-purpose flour
• 1 egg
• 2 TBSP water

1. SCALD THE MILK: 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 15-20 minutes.  
2. PROOF THE YEAST:  When the milk is cooled to warm (not hot), add the yeast to the milk and stir together. Let sit for 5 minutes to proof.
3. STIR TOGETHER INGREDIENTS: 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.
4. KNEED THE DOUGH: 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.
5. LET THE DOUGH RISE: 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.  HINT: If your kitchen is cold, turn the oven on for about 2 minutes, turn the oven off, then put the bread in the oven to ferment. The warm oven makes this process work a little faster. 
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).
7. SHAPE THE DOUGH:  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.
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 to two hours before baking. 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.
9. Make the egg wash by whisking together the egg with the water. Brush the rolls with the egg wash.
10. Bake on the middle rack in a 375F oven for 14-16 minutes.  
11. Serve hot.