Refrigerator Rolls

1. Lightly spray a 1/4 sheet pan or casserole dish with vegetable spray and set aside.

BLOOM THE YEAST:

1. Measure out the warm water and use your instant read thermometer to be sure that it's between 105° and 115° F. Too cold won't activate it, too hot will kill it.
2. Place the warm water, yeast and 1 teaspoon of sugar in a small bowl. Stir once or twice to blend. Let stand in a warm place for 5-7 minutes.

MAKE MILK MIXTURE:

1. In a saucepan over low heat add the butter, milk, remainder of sugar and salt. Heat, stirring constantly, until the sugar melts. The butter doesn't need to melt completely. Make sure the milk mixture stays between 105° to 115°F (use your instant read thermometer to be sure).
2. If the milk mixture gets too hot, remove from heat, stir to aerate and/or refrigerate for a few minutes until the temperature is in the ideal zone.

ASSEMBLE THE DOUGH:

1. Pour the milk mixture into a large bowl and stir in the bloomed yeast.
2. Add about 6 cups of flour and stir until it comes together in a shaggy dough. Add additional ½ cup of flour a few tablespoons at a time if the dough is sticky.
3. Transfer the dough to a floured work surface and knead briefly, 5-8 times.
4. Lightly oil a large bowl and transfer the dough to the bowl. Turn the dough over once or twice to lightly oil the surface. Cover with a clean dish towel and set aside to rise for 30-45 minutes or until doubled in bulk.
5. Punch down the dough and divide into two equal pieces. Place the pieces on a work surface and cover loosely with a tea towel and let rest for 5-10 minutes.
6. (The dough can be made ahead to this point and refrigerated in an airtight container until ready to use.)Remove from the refrigerator and let rest for 15-20 minutes, then proceed with the recipe.

PREHEAT THE OVEN:

1. Preheat the oven to 375°F.
2. Work with one piece of dough at a time and roll it out to ¾ to 1" thick on a lightly floured work surface. I like to use a ruler to measure.
3. Use a 2" to 2 ½" biscuit cutter to cut out rolls by pressing straight down with the cutter (don't twist).
4. Transfer the rolls into the prepared baking dish and set aside to rise about 20-25 more minutes until the rolls have doubled in bulk. (It may take longer to rise if they've been refrigerated previously).
5. In a small bowl, whisk together the egg and water to make an egg wash.
6. Brush the tops with the egg wash and bake for 20-25 minutes until golden brown.
7. Once the rolls are baked, brush them with melted butter and sprinkle on the coarse sea salt and chopped parsley. Serve warm.