1. Whisk 2 eggs with the milk in the bowl of a stand mixer until combined. Add flour, sugar, yeast, and salt. Attach dough hook and mix on medium-low until dough is uniform and elastic, about 4 minutes. With mixer running, add 4 tablespoons butter, one piece at a time, and continue to mix until butter is incorporated, about 4 minutes. Scrape down bowl and dough hook.
2. With mixer running, add remaining 4 tablespoons butter, one piece at a time, and continue to mix until butter is incorporated, about 4 minutes. Scrape down bowl and dough hook. Increase speed to medium and knead until dough pulls away from sides of bowl (dough will still cling to bottom), about 4 minutes.
3. Turn dough out onto a lightly floured surface and shape into a ball. Transfer to a medium greased bowl, cover with plastic wrap, and let sit at room temperature until doubled in size, 1 to 1 1/2 hours. Press down on dough to deflate, re-shape into a ball, and return to bowl. Re-cover bowl and refrigerate overnight.
4. Place oven racks in lowest and middle positions. Bring 4 cups water to a boil, then pour into a medium baking dish and place on lowest rack. Grease a 12-cup muffin tin.
5. Place dough on a lightly floured surface and roll into a 12x12" square. Leaving a 1/2" border all around, sprinkle Parmesan and chives evenly over dough, then press gently into dough to adhere. Roll dough into a cylinder and pinch seam to seal.
6. Cut cylinder into 12 equal pieces and place in muffin cups. Transfer pan to middle rack and let sit until rolls have expanded to fill cups, about 1 hour. Remove muffin tin and water dish and heat oven to 375.
7. Beat remaining egg and brush over rolls. Bake until golden brown and center of dough registers 200, about 30 minutes. Remove rolls from pan and let cool on a wire rack at least 10 minutes before serving.
Source: Hannaford fresh Magazine, March - April 2017