In a large mixing bowl, combine warm water and sugar, then sprinkle the active dry yeast over the top. Let sit for about 5-10 minutes until frothy.

Gradually stir in all-purpose flour, salt, and olive oil, mixing until a soft dough forms. Knead for about 8-10 minutes until smooth and elastic.

Melt butter in a small saucepan over low heat. Add minced garlic and sauté for about 2-3 minutes until fragrant. Remove from heat and mix in parsley and Parmesan cheese. Set aside to cool.

Once the dough has doubled in size, punch it down gently and roll it out on a floured surface into a rectangle about ¼-inch thick. Spread the garlic filling evenly across the dough, leaving a small border.

Roll the dough tightly into a log, then slice into pieces approximately 1.5 inches wide. Place rolls cut-side up in a greased baking pan.

Cover with a clean kitchen towel and let rise in a warm area for about 30-40 minutes, until doubled in size.

Preheat your oven to 375°F (190°C). Brush the tops of the rolls with melted butter and bake for 20-25 minutes until golden brown.

Allow rolls to cool slightly before serving.