In a large bowl or the bowl of a stand mixer fitted with a dough hook, dissolve the yeast and sugar in the warm water. Allow to sit for 5 minutes and become foamy.

Add the butter, salt, italian seasoning and 3 cups of the flour. Mix well.

You may not need the entire 4th cup of flour so add it a ¼ cup at a time until the dough pulls away from the sides of the mixer bowl, but is still a little sticky. Or if making by hand, add a ¼ cup of flour to the dough until the dough is still soft and only slightly sticky to the touch.

Knead 5 minutes by hand, or 3 minutes at medium speed in a mixer.

Cover the bowl with a clean dish towel, set in a warm, draft free place and let rise until doubled. This should take only 20 minutes. 30 at most.

Dump dough onto a lightly floured surface and pat or roll into a small rectangle. Cut the rectangle into 15 equal sized pieces.

Form each piece into a ball and place in a 9 x 13 baking dish that has been sprayed with non-stick cooking spray. Cover and let rise until doubled. This should only take about 20 minutes.

Preheat the oven to 400 degrees.

Bake rolls for 20 minutes.

Prepare the garlic butter by melting the butter and stirring in the salt and garlic powder.

Once done, let the rolls cool 5 minutes and then lightly brush the roll tops with the garlic butter mix.