1 cup warm water (110 to 115 degrees Fahrenheit)

1 package active dry yeast

2 teaspoons sugar

1/2 teaspoon salt

1 tablespoon good extra-virgin olive oil

2 to 2 1/2 cups all-purpose flour

For the Garlic Parmesan Spread:

6 tablespoons unsalted butter, melted

2 to 3 teaspoons garlic powder

1 teaspoon dried parsley

Drizzle of good extra-virgin olive oil

1/2 cup freshly grated Parmesan cheese, divided

In a bowl of your stand mixer, stir together the warm water, sugar and yeast. Let sit for 10 minutes to allow the yeast to proof.

Add the flour, salt and olive oil, and knead (or mix with mixer with the dough hook attachment) for about 5 to 7 minutes, or until the dough is smooth and elastic. It will form a ball and pull away from the dough hook. Cover and let rise in a warm place until doubled in size, about 1 hour.

Pour the dough out onto a floured countertop. Roll out into a large rectangle, no more than 1/2-inch thick.

In a small bowl, combine the melted butter, garlic powder, parsley, and drizzle of olive oil. Use a pastry brush to spread about half of this mixture onto the dough. Sprinkle with 1/4 cup of the grated Parmesan cheese.

Roll the dough tightly long-ways into a log (as you would for cinnamon rolls). Using a sharp knife, cut the log into pieces about 1 1/2 inches thick. Place the rolls on a greased baking sheet.

Cover the rolls with plastic wrap that has been sprayed with cooking spray to prevent sticking. Allow the rolls to rest for about 30 minutes more.

Bake rolls in an oven that has been preheated to 400 degrees Fahrenheit for about 9 minutes. At this point, remove the rolls from the oven, and spread the remaining butter mixture over the tops of the rolls. Sprinkle the remaining Parmesan cheese on top. Return rolls to the oven, and finish baking for approximately 5 more minutes, or until nicely golden brown.

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