Garlic Parmesan Rolls

When I decided to make the gnocchi, I went looking through my recipes for a new bread recipe to serve alongside. I had to laugh when I realized I have 4 different recipes for 'Garlic Parmesan Rolls'. I settled on one from an Italian Bakery in Seattle by the name of Geppettos.
Rolls:
*1 1/2 TBSP. active dry yeast
*1 TBSP. sugar
*2 c. warm water (110 degrees)
*3 c. bread flour, divided
*1 TBSP. salt
*3 c. all-purpose flour
Topping:
*2/3 c. pure olive oil
*2 1/2 c. shredded Parmesan cheese
*1/2 c. diced garlic (yes, you read that right)
*1/2 tsp. oregano

SPrinkle yeast and sugar over water in a large bowl. Stir until combined and let stand until foamy, about 10 minutes.
Add 2 c. bread flour and salt. Whisk vigorously until smooth, about 3 minutes.
Stir in remaining bread and AP flour, 1/2 c. at a time, using a wooden spoon. The dough will form a shaggy mass, but pull clean from sides of bowl.
Turn dough onto a floured surface and knead about 5 minutes, adding flour 1 tablespoon at a time, as necessary, until the dough is soft, silky and resilient. It should not be sticky.
Place in a greased bowl and turn once to grease top.
Cover with plastic wrap and let rise until tripled in bulk, 1.5-2 hours. (At this point, dough can be punched down and placed in the refrigerator to rise again overnight.)
Portion dough into 2-ounce rolls (bigger than golf ball size) and place on a lightly greased rimmed baking sheet.
(You could also shape the dough into three 16-ounce loaves if desired.) Loosely cover with plastic wrap and let rise until doubled, 30-40 minutes.
Preheat oven to 400.
To prepare topping, combine olive oil, Parmesan cheese, garlic and oregano in a bowl until blended. Remove plastic warp from rolls and spoon topping over each roll. (I tried to smear this all around the rolls, but whatever wasn't on the top fell off, so I ended up leaving little mounds of goodness on each roll.)
Bake 20-25 minutes, until golden brown.
Makes 24 big rolls. You could easily make them more of the golf-ball size and half the recipe. These were very good and reminded me of a fun treat called a cheese bap my brother and I found while bumming through Bath.