• Place the flour in a stand mixer bowl equipped with the hook attachment. Add the eggs, milk, water, sugar, salt, and yeast, parmesan and cream cheese.
• Turn on the mixer at low speed to avoid spilling the flour, then increase to medium-high.
• When the dough starts separating from the edges and a ball forms, add the room-temperature butter little by little, mixing at medium speed.
• Once all the butter is incorporated, remove the dough from the mixer and place it on the counter.
• Shape the dough into a tight ball, and place it into a greased bowl. Cover with plastic wrap.
• Let rest in the fridge overnight.
• The next day, grease a 9x13 baking tray( I prefer the USA pan brand ), remove the dough from the fridge, and press with your hands to deflate.
• Using a bench scraper, divide the dough into 24 pieces of 60g each, roll it into balls, and place it into the greased pan.
• Cover the pan with plastic wrap and let rise for a couple of hours or until they double in size.
• After baking, brush them with melted butter.

How to store baked leftover dinner rolls:

• To store leftover dinner rolls, let them cool completely, wrap them in plastic and keep them at room temperature for up to 3 days.

How to store unbaked dinner rolls:    

• Freeze the dinner rolls just after rolling and place them into the baking tray without allowing them to be proof. Cover with plastic wrap and freeze for up to 3 months. The night before serving them, defrost them on the counter and let proof until doubled in size.
• Brush with egg mixture and bake at 375°F for 20 minutes.