1/4 cup lukewarm water
1 cup warm milk (100 – 110°F)
2 tablespoons olive oil
2 whole eggs, lightly beaten
2 tablespoons granulated sugar
1 1/2 teaspoons fine salt
1 teaspoon garlic powder
2 garlic cloves, minced
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
2 1/4 teaspoons (1 packet) instant yeast
4 1/2 cups (20 ounces) bread flour
1/4 cup grated Parmesan cheese
Combine the water, milk, 1 tablespoon of the oil, eggs, sugar, salt, garlic powder, garlic, rosemary, thyme, and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size.
Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Brush with the remaining 1 tablespoon of oil. Sprinkle the rolls evenly with the parmesan cheese. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size.
Preheat the oven to 375°F.