Dough-

Preheat oven to 375 F. Line 2 baking sheets with parchment paper.

Stir water, yeast, and sugar together in the bowl of a stand mixer. Let sit for 5 minutes until it starts to foam.

With a dough hook attached add in the flour, salt, and garlic powder and knead until dough combines together around the hook (about 3-4 minutes). Remove the dough briefly, just hold it in your hand or place on counter and spray the bowl with cooking spray. Return the dough to the bowl and cover with plastic wrap. Let sit in a warm place for 45-70 minutes until doubled in size.

Filling-

Lightly flour the counter and tip the bowl over to dump the dough out. With a rolling pin, roll the dough out into about 1/3-inch thick rectangle (see pictures below recipe).

Spread the butter around on top of the rectangle. I find using a rubber spatula very helpful in this. Sprinkle as evenly as you can first with the minced garlic, followed by the cheeses and parsley flakes. Finally, sprinkle with additional garlic salt. Roll up like you would a cinnamon roll and cut in about 1 ½ inch sections using dental floss, or a sharp knife or bench cutter. (about 12-15 rolls)

Topping-

Place 2-3 inches apart on a baking sheet lined with parchment paper and sprinkle with sea salt flakes, if desired. Bake for 22-27 minutes until light golden brown on top.

Remove from oven and brush lightly with melted butter.