Adapted from Cook's Illustrated
3/4 cup skim milk
2 sticks butter, cut into tablespoon pieces
1/4 cup sugar
4 cups flour
1 teaspoon rapid-rise yeast
1 teaspoon salt
1 egg beaten with 1 teaspoon water
Microwave milk, butter and sugar in 4 cup Pyrex measuring cup till mixture is warm, about 1 1/2 minutes. Whisk together and check temperature with instant read thermometer...liquid should be at 110º.
Whisk eggs in a medium bowl, then add about 1/3 of the warm milk to the eggs, whisking to combine. Add the rest of the milk, whisking to mix.
Combine flour and yeast in the bowl of a stand mixer fit with a paddle attachment. Mix to combine. Slowly add the milk mixture to the flour with mixer on low. Mix for about a minute. Increase the mixer speed to medium and beat another minute; add salt and beat about 3 more minutes. Dough will be loose. Put the dough in a large bowl, cover with plastic wrap and place in a warm, non-drafty spot and allow to rest for about 3 hours till dough doubles in size.
Line a rimmed baking sheet with plastic wrap. Sprinkle the dough with about a tablespoon of flour and punch down. Sprinkle counter with another tablespoon of flour and form dough into a rectangle. Place dough on baking sheet, cover with plastic and refrigerate overnight.
Line baking sheet with parchment paper. Roll dough out to a 20 x 13 inch rectangle on a lightly floured surface. Using a pizza wheel, trim the edges, then cut the dough into 16 triangles...start by cutting the dough in half lengthwise. Next, roll each triangle to add 2-3 inches in length. Roll each triangle up starting with the wide edge and ending with with the pointed tip on the bottom. Arrange in 4 rows of 4 (I used two baking sheets, but they don't expand much during baking, so you might be fine on one sheet). Cover with plastic and refrigerate again, for at least two hours and up to 3 days.
When ready to bake, remove from refrigerator. Allow to come to room temperature by covering with a plastic garbage bag and setting on the counter for 45-60 minutes. Preheat the oven to 425º.* Put a rimmed baking sheet on lowest shelf of your oven.
Brush each roll with an egg beaten with 1 teaspoon of water. Pour one cup of water into baking sheet on lower shelf. Immediately put rolls into oven on middle shelf and bake for 10 minutes. Reduce heat to 350º and bake 12-16 minutes longer. Cool for 5 minutes, then serve warm.
*My first batch was a little dark so I decreased the initial baking temperature to 400º...but that may have been due to my new oven...I still need to calibrate it with an oven thermometer.