Instructions

• In a large bowl, combine 1 cup warm water, 1 tablespoon honey, and 1 packet active dry yeast (2 1/4 teaspoons). Stir briefly and let sit until foamy, about 10 minutes.
• Add 2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Stir with a spoon until a rough, sticky dough forms.
• Turn the dough out onto a lightly floured surface and knead by hand for a few minutes until the dough is smoother and slightly elastic. Add only small pinches of flour as needed to keep it from sticking.
• Lightly grease the same large bowl with the 1 teaspoon olive oil. Place the kneaded dough into the greased bowl, turn it once to coat all sides, cover with a clean towel, and set in a warm place to rise until doubled in size, about 1 to 1 1/2 hours.
• When the dough has doubled, turn it out onto a floured work surface. If it is sticky, add a few pinches of flour and knead a few times until smooth. Use a bench scraper or large knife to divide the dough into 20 to 24 equal pieces.
• Shape each piece into a roll by tucking the edges under and pinching the bottom to form a smooth ball. Place the rolls on a baking sheet with a little space between them. Cover with a towel and let rise again for 20 to 30 minutes.
• Preheat the oven to 375°F. While the rolls are rising, make the garlic butter: in a small saucepan over low heat, melt 1/2 cup unsalted butter with 4 minced garlic cloves, 1 tablespoon chopped fresh basil, and 1 tablespoon chopped fresh parsley. Heat just until the butter melts and the garlic is fragrant; do not brown the garlic. Remove from heat and set aside, reserving half of the garlic butter for brushing after baking.
• After the second rise, brush the tops of the rolls with the remaining half of the garlic butter. Bake the rolls for 20 to 25 minutes, or until golden on top and cooked through.
• Remove the rolls from the oven, brush them with the reserved garlic butter, and sprinkle with 2 to 3 tablespoons finely grated Parmesan cheese. Serve warm.