In a large mixing bowl, combine 2 cups of the flour, sugar, yeast and salt. Gradually add warm milk, water and butter. Beat two minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1 egg and ½ cup more of flour, beat two more minutes. With a spoon, stir in remaining flour (2 cups) to make a soft dough.
Grease the top of the dough, cover tightly with plastic wrap and refrigerate 2 to 24 hours.
Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Divide in half and make 9 balls from each half of dough, rolling gently in hands. Place rolls into two, 9inch round baking pans (that have been lightly greased. Cover and let rise in warm, draft-free place until doubled in size, about an hour.
Beat remaining egg and brush over the top of the rolls. Sprinkle with the garlic salt, kosher salt and parmesan cheese. Bake at 375 degree F for 15-20 minutes, or until golden brown.
Remove from pans and enjoy warm. Or allow to cool and store in airtight container.
I allowed my dough to rise for about 4 hours in the refrigerator.