Step 1
Mix yeast 1/2 cup of flour sugar and warm water in a bowl. Cover and let rest in a warm place until bubbling about 15 to 20 minutes.
Step 2
Stir in salt olive oil and egg. Mix thoroughly and stir in remaining 1 3/4 cup flour to form a loose sticky dough that pulls away from the sides of the bowl. Cover with a damp towel and let rise in a warm place until doubled in size about 1 to 1 1/2 hours.
Step 3
Punch down and scrape the dough from the sides of the bowl. Turn onto a lightly floured surface. Sprinkle with more flour and shape into a rectangle. Roll out to an approximately 10x12-inch rectangle about 1/2-inch thick. Brush with melted butter; sprinkle with garlic Parmagiano-Reggiano cheese black pepper cayenne and parsley.
Step 4
Press flat one long edge of the rectangle and brush with water. From the opposite end roll evenly into a log. Press the seam together to seal.
Step 5
Cut into 8 rolls. Transfer to a baking sheet cut side up. If necessary cut an ‘X' in the top of each roll to expose filling.
Step 6
Preheat an oven to 400 degrees F (200 degrees C).
Step 7
Brush each roll with olive oil. Sprinkle with more cheese. Cover and let rise until slightly puffed about 20 to 30 minutes.
Step 8
Bake in preheated oven until the tops are golden brown about 20 minutes.