In your stand mixer bowl, add the water, egg, butter, and sugar.

Add the flour, milk powder, yeast, salt, and garlic powder.

Using the dough hook attachment, mix at the lowest speed, until a rough dough forms, 2 to 3 minutes.

Increase the speed one level up and knead, until smooth and elastic, about 18 minutes.

Transfer the dough to a clean work surface, and shape into a tight ball.

Place the dough in a lightly greased bowl. Cover and let rest in a warm place, until doubled in size, about 1 hour.

While the dough rests, make the garlic butter. In a small bowl, add the butter, parsley, garlic powder, onion powder, and black pepper. Stir until thoroughly combined, and set aside.

When the dough has doubled, punch down to deflate and transfer to a clean work surface.

Divide the dough into 16 equal-sized pieces.

Shape each piece into a round ball.

One piece at a time, roll out the dough into a 4- by 6-inch rectangle.

Brush with the garlic butter.

Sprinkle with about a tablespoon of shredded cheddar.

Starting from the bottom edge, roll the dough upwards.

Pinch the seams to seal, then pinch the edges together to shape into a ball. Repeat with the remaining dough.

Arrange the rolls in two 8-inch round pans OR 9- by 5-inch loaf pans, 8 pieces in each pan.

Cover and let rest, until doubled in size, 45 minutes to 1 hour.

Preheat the oven to 180 degrees C (fan 160 degrees C).

When the rolls have doubled, bake in the oven, until golden brown, 20 minutes.

Once done, remove from the oven. Brush immediately with the remaining garlic butter.

Sprinkle with the parmesan.

Let rest on a wire rack for about 10 minutes, before removing from the pan.