• In a large bowl or bowl of your stand mixer fitted with the dough hook, add the warm water, yeast and sugar. Gently mix until combined.
• Let mixture sit for 10 minutes; yeast should be foamy signifying the yeast is activated.
• Add the oil, flour, and salt. Mix for 5-8 minutes. Dough should pull away from the sides of the bowl. If it’s too wet, add a tablespoon of flour at a time until dough reaches a soft but tacky consistency. 
• Lightly oil a large bowl. Place dough in the bowl and flip over one time so that the oil is now covering the top of the dough ball. Place dough in bowl and cover with plastic wrap. Place in warm draft free area and let rise for 1 hour or until doubled in size.
• Uncover. Punch the dough down, and then shape the dough into balls.
• Place dough balls on a lightly greased (with cooking spray) 13x9 inch sheet. Balls should be distanced about 1/2-1 inch away from each other.
• Cover and let rise for 30 minutes. 
• Preheat oven to 375. Uncover rolls and *lightly* brush with plain melted butter. Bake for 20-25 mins  Or until golden brown on top and cooked throughout.
• Remove from oven and using a pastry brush, brush the rolls with the Parmesan rosemary butter.

Rosemary Garlic Parmesan Butter

• Add the garlic salt, rosemary, and parmesan to the remaining melted butter. Mix until combined.