Warm up the 3/4 C milk with 4 tbsp unsalted butter over medium heat in a small saucepan. You want this to be between 120-130 degrees.

Combine the flour, salt, and yeast in the bowl of a stand mixer (see my note ** for doing this without a stand mixer) with the dough hook attached. When the milk/butter is the right temperature pour it into the bowl and begin to mix it on low until combined.

Add in the onion powder, garlic powder, Italian seasoning, Parmesan cheese, and red pepper flakes.

Then turn up the speed to medium and mix for 5 minutes. **(You can do this without a stand mixer by kneading by hand for 8-10 minutes on a lightly floured work surface. Just get the dough together in the bowl with a spoon or spatula, then knead until smooth and well worked.)

Using a spatula pull the dough out of the mixer, and add it to a bowl lightly greased with the olive oil. Cover with a towel and rest for 10-20 minutes. If the day is warm 10 minutes should be fine but on a cooler day I sometimes need 20 minutes. You want the dough to have grown a bit.

Roll the dough out into a uniform log shape. Cut the dough in half with a large knife or bench scraper. Then cut each half into 6 pieces. For a total of 12 pieces.

Roll the pieces into balls and place them into a greased (I use cooking spray) 8-9" round pie dish, I use glass.

Cover with a towel and allow to rise in a warm place for thirty minutes.

Preheat the oven to 375 degrees.

After thirty minutes uncover the rolls, and bake them for 20-25 minutes.

After they are golden brown, pull them out of the oven and brush them with the remaining 2 tbsp unsalted butter that has been melted in the microwave for 30 seconds.