In a large bowl, stir together 1 cup flour, salt, and garlic powder. Add water mixture and olive oil, and stir to combine.

Stir in more flour, a little at a time, until a shaggy ball forms. Transfer dough to a floured work surface and knead for 6-8 minutes, until smooth and elastic, adding more flour as needed to prevent sticking.

Transfer to bowl, cover, and let rest for 10-20 minutes. (If it is cold in your house, go for the longer time.)

While the dough is resting, combine the softened butter with garlic and Italian seasoning. (If using unsalted butter, add ¼ teaspoon salt.)

Place the dough on a floured surface and gently roll out to an approximate 15-inch square. If the dough is resisting rolling, you can gently stretch it to help it shape to the square.

Spread the butter mixture over the surface of the dough, reserving about 1 tablespoon for after baking. Fold the dough over to create a rectangle and gently press together.

Cut dough down the middle on the short side, then cut dough in half twice more to create 8 strips. Twist each strip, wrap it around itself, and tuck the ends under. Place each roll in a lightly greased 9x9-inch baking dish, staggering rolls to fit.

Cover dough and let rise in a warm, draft-free place for 30 minutes. Rolls might not double in size but should be visibly puffier. Toward the end of rising, preheat oven to 400°F.

Bake for 13-15 minutes or until golden brown. Melt the remaining butter (10 seconds or less will do it) and brush over the rolls, then sprinkle with parmesan if desired.