Bloom the yeast

• In a large bowl, combine the warm water, sugar and yeast.
• Let it bloom until foamy.

Make the dough

• Add the melted butter, bread flour, garlic powder, onion powder, oregano, basil and salt.
• Mix well, then knead until the dough is smooth.

First rest

• Cover and let the dough rest in a warm environment.

Prepare the garlic butter

• Mix the softened butter with the minced garlic, salt, oregano, basil and parsley.
• Set aside a little of the butter mixture for brushing after baking.

Fill and roll

• Roll out the dough into a rectangle.
• Spread the garlic butter mixture over the dough and top with the shredded cheese.
• Roll tightly into a log and cut into 8 pieces.

Assemble the pan

• Line a 9x13 pan with parchment paper and scatter some shredded cheese on the bottom.
• Place the rolls in the pan and cover.

Second rise

• Let the rolls rest until doubled in size.

Bake

• Bake at 175 °C until golden.

Finish the rolls

• Brush the warm rolls with the reserved butter mixture.
• Top with flaky salt, parmesan and dried parsley.