Place yeast and sugar in the bowl of a stand mixer fitted with a bread hook. Mix and then pour in warm water. Allow to bloom for about 10 minutes, or until mixture becomes bubbly, swells, and is fragrant.
Blend in garlic, 1/4 cup melted butter (reserving the other 1/4 cup for basting the rolls at the very end), olive oil, flour, salt, and parsley. Blend with bread hook for 7-10 minutes, or until dough is elastic and pulls away from the side of the bowl.
Lightly coat a large mixing bowl with cooking spray. Turn dough into the bowl and flip one time to coat. This will prevent the dough from sticking to your bowl. Cover with a damp kitchen towel and place in a warm, draft-free place to rise for approximately 30 minutes.
When bread has risen, cut into half and then divide each half into 7 equal pieces. Flatten each piece with your palm, place a cheese chuck in the center and then cover, pinch and roll. Make sure there are no seams for the cheese to escape while baking. Repeat with for a total of 14 Cheese Stuffed Garlic Rolls. Place onto a baking sheet lightly coated with cooking spray.
Cover rolls with a damp kitchen towel and allow to rise again for 15-20 minutes. Preheat oven to 375 while you are waiting.
Bake for 11-13 minutes. Tap the top with the end of a wooden spoon, it should be hard and sounds hollow. Cheese Stuffed Garlic Rolls are a little difficult to judge and will be overcooked if you wait until they brown. By overcooked, I mean the cheese will escape and you don't want that!
While bread is baking, melt remaining 1/4 cup butter and mix with garlic powder. As soon as you remove your Cheese Stuffed Garlic Rolls from the oven, baste with butter and allow to sit for 2 minutes before serving. Please be careful, your Cheese Stuffed Garlic Rolls with be piping hot with melty cheese centers
If you've tried this recipe, come back and let us know how it was!