In a stand mixer, combine sugar, salt, warm milk, egg, instant yeast, softened butter, and flour. Mix on low speed until the ingredients incorporate, then increase to medium speed for about 5 minutes until a smooth dough ball forms. The dough should be slightly tacky but elastic. If it seems too sticky, add a bit more flour.

Cover the bowl with a dish towel and place it in a warm, draft-free area. Allow the dough to rise for about 1 hour, or until it doubles in size.

Once risen, turn the dough out onto a floured surface. Gently knead it for a minute to release air, then roll it out into a large rectangle, about ½ inch thick.

Spread softened butter evenly over the rolled dough rectangle, leaving a small border around the edges. Sprinkle generously with shredded cheese, followed by garlic powder and Italian seasoning.

Starting from the long edge of the rectangle, tightly roll the dough into a log shape. Use a sharp serrated knife to slice the log into equal pieces, about 1 to 2 inches thick.

Cover the baking sheet with a clean dish towel and let the cheese rolls rise for an additional 20 minutes in a warm spot.

Preheat your oven to 350°F (175°C) while the rolls are rising. Once ready, place the baking sheet in the oven and bake for approximately 18-20 minutes, or until the tops are golden brown and the cheese is bubbling.