In a small bowl, combine the warm water (ensure it's between 40°C - 46°C or 105°F - 115°F, as too hot will kill the yeast and too cold won't activate it) with the granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.

In a large mixing bowl, whisk together 500g (4 cups) of all-purpose flour and 10g (2 tsp) of salt. Make a well in the center.

Pour the activated yeast mixture into the well of the flour. Add 115g (0.5 cup) of softened unsalted butter. Mix everything together with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If it's too sticky, add a little more flour, one tablespoon at a time. If it's too dry, add a teaspoon of water.

Lightly grease a clean large bowl with oil or cooking spray. Place the kneaded dough into the bowl, turning it once to coat the entire surface with the oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

While the dough is rising, prepare the garlic herb butter. In a medium bowl, combine 115g (0.5 cup) of melted unsalted butter with 30g (4 cloves) of minced garlic, 15g (0.25 cup) of chopped fresh parsley, 10g (2 tbsp) of chopped fresh chives, and 5g (1 tsp) of dried oregano. If using, stir in 30g (0.25 cup) of grated Parmesan cheese. Set aside.

Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 30cm x 45cm (12 x 18 inches) and about 0.6cm (0.25 inch) thick.

Brush the entire surface of the dough rectangle evenly with about two-thirds of the prepared garlic herb butter mixture, leaving a small border along one of the longer edges. Ensure the butter is spread into all the nooks and crannies.

Starting from the longer edge opposite the one you left butter-free, tightly roll up the dough into a log. Pinch the seam to seal it securely.

Using a sharp knife or a bench scraper, cut the dough log into 12 equal pieces, each about 3.75cm (1.5 inches) wide. You should have 12 rolls.

Arrange the cut rolls, cut-side up, into a greased 23cm x 33cm (9 x 13 inch) baking pan. You can arrange them in rows or a circular pattern, ensuring they are touching each other. This will help them bake together and become pull-apart.

Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for another 30-45 minutes, or until they are puffy and have nearly doubled in size.

Preheat your oven to 190°C (375°F).

In a small bowl, whisk together 1 egg and 15ml (1 tbsp) of water to create an egg wash. Gently brush the tops of the risen rolls with the egg wash. This will give them a beautiful golden-brown color.

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the rolls are cooked through. The internal temperature should reach around 93°C (200°F) if you have a thermometer.

Remove the bread from the oven. Immediately brush the remaining garlic herb butter mixture over the hot baked rolls. This will allow the butter to melt and soak into the bread, enhancing the flavor and aroma.

Let the bread cool in the pan for at least 10-15 minutes before serving. This allows the structure to set and makes it easier to pull apart.