To a 2 cup (or larger) glass measuring cup or mixing bowl, combine the warmed water (to 110-115 degrees F, read the label on the package of yeast to confirm temperature) with the yeast and then the sugar. Whisk thoroughly.
Combine remaining dough ingredients into a mixer with a dough hook. Pour the yeast mixture into the mixing bowl. Run the dough hook (or mix/knead by hand) for 5-7 minutes, or knead until a large ball of dough has formed. Remove any dough from the hook, cover the mixing bowl with plastic wrap or a towel to rise for 10-15 minutes.
While you're waiting on the dough to rise, preheat oven to 375 degrees F. Spray a 10-inch cast iron skillet with nonstick cooking spray. If you don't have a skillet, you can use a circular 9" baking pan or dish.
Divide the dough into 16 even balls. I found it easiest and best to flour my counter lightly and roll the dough out to 12" by 12" and cut into 16 even slices. Three slices along the dough horizontally and three slices vertically. Roll each slice into a ball with the palms of your hands and place into the skillet.
Prepare the garlic-herb butter sauce by combining the butter, garlic powder, parsley, and oregano. Brush the mixture over the tops and sides of each roll. Sprinkle with parmesan cheese. You can also bake these rolls without the garlic-herb butter and parmesan or brush it over the top after the come out of the oven.
Bake for 15-20 minutes or until the tops have reached a light, golden brown. Brush remaining butter mixture over the tops and serve warm.
You can make as many rolls out of this, larger or smaller, as you would like. This recipe makes rolls on the smaller side. Eight balls would make eight large rolls. Or you can make the balls even smaller and make bite size rolls out of it.