Dissolve yeast and sugar in warm water and let stand for five minutes, or until foamy.
In a bowl or a bowl of stand mixer, combine flour, butter, salt and baking powder.
Pour in the activated yeast.
Mix and form a soft dough.
Cover and let the dough rest in a warm place/oven for 20 minutes. Dough will double in size. If it doesn’t, allow it to sit for another 20 minutes.
While the dough is resting, prepare garlic butter. Assemble ingredients listed under garlic butter. Garlic salt can be substituted with fresh chopped garlic and salt.
With a fork, press down on the soften butter until its smooth. Add garlic salt, herbs, and parmesan. Mix until well blended. Set it aside.
Remove the dough from oven and gently punch the dough down.
Divide the dough into several equal sized balls and shape them. The above measurements make 16-18 balls. Flatten the dough balls.
Preheat the oven @350 degree F.
Apply a single layer of garlic spread to the flattened dough, then roll up like a log.
Bring the two ends together so it makes an O shape. Pinch the ends together.
Grease a bundt pan and arrange the dough on top of each other. You will likely have some herbed butter leftover. Spread it over the top. Add a sprinkle of nutritional yeast if desired.
Bake for 20 minutes or until the tops are golden brown.
Served with marinara to dip or a hot bowl of soup or all alone, these rolls disappear!
