Melt butter with the oil, herbs, garlic, and red pepper flakes in a small saucepan over medium-low heat.

Once melted, let the flavors infuse into the butter over low heat for 5 minutes, do not let the butter brown.

Turn the heat off and let the garlic butter cool before pouring onto the garlic rolls.

Put warm water, instant yeast, white granulated sugar, olive oil, bread flour, and salt into the bowl of your stand mixer fitted with the dough hook attachment.

On medium-high speed, knead the dough for 6-7 minutes until the dough is completely pulled away from the sides of the bowl and feels barely tacky.

Grease a large bowl and place the bread dough into it, cover and let rise in a warm place for an hour.

Once the hour is up, preheat the oven to 450ºF (230ºC).

Remove the dough from the bowl and place it onto a lightly floured work surface.

Use a bench scraper or a butter knife to cut the dough into 12 similarly sized pieces.

Roll those pieces into logs, tie them into knots, and then place them back into the large bowl.

Pour the cooled garlic herb butter into the bowl of rolls with about ¼ cup of parmesan cheese. Gently toss it all together using your hands.

Spray your 8x8 baking dish or 8 inch cake pan with baking spray.

Place the rolls into the prepared baking dish and cover with the rest of the parmesan cheese.

Bake in the preheated oven for 12-15 minutes.

Remove the pan from the oven and while the garlic butter rolls cool, brush them with a little more of the garlic infused butter and sprinkle with flaky sea salt.

Serve warm!