Using a saucepan over medium heat, or in the microwave in a glass measuring cup, warm the milk to around 105-110 F. This is about 45 seconds on high in the microwave.

In the bowl of a stand mixer fitted with the paddle attachment, add the yeast, sugar and warm milk. Whisk to combine and then cover the top of the bowl with a clean towel for 5 minutes, or until the mixture foams up. If this doesn’t happen, start again with new yeast.

Turn the mixer to low and add the eggs, one at a time, followed by ¼ cup of the softened butter, broken into pieces. The butter and eggs might not be completely integrated, which is ok. Mix on low for 1 minute, before adding in one cup of flour and ¼ tsp salt, mixing just until combined. Switch the attachment to the dough hook, then add the remaining 2 ½ cups of flour. Turn the mixer up to medium and knead the dough with the mixer for 4-5 minutes. If the dough is sticking to the sides of the bowl, add a bit more flour, just a tablespoon at a time. Once the dough is pulling away easily from the bowl, add in 1 cup of cheddar cheese and mix for another minute.

Remove the dough from the bowl, then spray the bowl with nonstick spray and place the dough back inside. Cover the bowl tightly with plastic wrap and allow the bowl to rest for 1-2 hours or until doubled in size. Once the dough has doubled in size, remove it to a lightly floured surface and roll it out to a rectangle approximately 12″ x 16″. Spread the remaining ½ cup of the softened butter over the dough, smearing it evenly. Next, sprinkle the remaining cheddar cheese, followed by the Italian seasoning, garlic powder, onion powder and remaining ¼ tsp salt.

Starting from the long edge, roll the dough into a tight roll until you have a log. Cut the log into 12 equal pieces. Place the rolls evenly spaced apart on a cookie sheet or 9 x 13′ pan lined with parchment paper. Cover the rolls tightly with plastic wrap or aluminum foil sprayed with nonstick spray! Let the rolls rise for another 1-2 hours.*

Place the rolls in the oven for 20-25 minutes** or until the middle roll no longer looks doughy and the edges of the rolls are lightly browned. Remove the rolls from the oven and sprinkle the tops with flaky sea salt. Cool the rolls for 10 minutes and then enjoy!