Instructions

• In a bowl (or the bowl of a stand mixer) combine 1 cup warm water, 2 teaspoons granulated sugar, and 1 package active dry yeast. Stir, then let sit 10 minutes, until the mixture is foamy.
• Add 2 to 2 1/2 cups all-purpose flour (start with 2 cups and add up to 1/2 cup more if needed), 1/2 teaspoon salt, and 1 tablespoon olive oil to the yeast mixture. Mix with the mixer and dough hook or knead by hand for about 5–7 minutes, until the dough is smooth and elastic.
• Lightly cover the bowl and let the dough rise in a warm place until doubled in volume, about 1 hour.
• Turn the risen dough out onto a lightly floured countertop. Roll it into a large rectangle no more than 1/2 inch thick.
• In a small bowl stir together 6 tablespoons melted unsalted butter, 2–3 teaspoons garlic powder, 1 teaspoon dried parsley flakes, and a drizzle of extra virgin olive oil. Reserve half of this butter mixture for brushing the tops later.
• Use a pastry brush to spread about half of the butter mixture evenly over the rolled dough. Sprinkle 1/4 cup of the freshly grated Parmesan cheese over the buttered dough.
• Roll the dough tightly lengthwise into a log (like a cinnamon roll log). Use a sharp serrated knife to cut the log into pieces about 1 1/2 inches thick.
• Place the rolls cut-side up on a greased baking sheet, leaving a little space between them. Cover the rolls with plastic wrap that has been sprayed with cooking spray (so it won't stick) and allow them to rest for about 30 minutes.
• While the rolls are resting, preheat the oven to 400°F (205°C).
• Bake the rolls at 400°F for a total of 12–14 minutes. At about the 9-minute mark, remove the rolls from the oven, brush the tops with the reserved butter/garlic mixture, sprinkle the remaining 1/4 cup Parmesan cheese over them, and return to the oven to finish baking until golden and cooked through.
• Remove the rolls from the oven, let cool a few minutes, then serve.