Review all recipe notes and instructions before beginning.
In a stand mixer fitted with the paddle attachment, add the water, honey, and yeast to the bowl. Whisk until combined. Let stand for 5 minutes. The mixture should be bubbly/frothy.
Add the butter oregano, thyme, rosemary, and garlic. Whisk until combined.
Add 2 cups (260 g) of flour and the salt. Mix on low for 2 minutes.
Add another cup (130 g) of flour. Mix on low for another 2 minutes. If the dough is all stuck to the paddle and no longer sticking to the side of the bowl, do not add anymore flour. If the dough is wet enough to still stick to the sides of the bowl, add another ¼ cup (33 g) flour. The dough should form in a large clump around the paddle. Once this occurs, mix the dough on medium for another 5 minutes.
Grease the bowl and the top of the dough with spray oil.
Cover and let rise in a warm environment (see recipe notes) for 2 hours. The dough should double in size.
Punch the dough down. The dough should be greased enough that it does not stick to your hands. On a clean surface and lightly floured surface, roll the dough out into a 18 x 12 rectangle using a rolling pin.
In a small bowl combine the butter, salt, and garlic for the filling. Microwave for 5-10 seconds to make it more spreadable if needed. Spread the filling over the entire rectangle.
Sprinkle the cheese over the entire rectangle.
Using a pizza cutter, cut the dough into 12 even strips (about 1.5 inches each).
Roll the pieces up and place them on their sides into a well greased 9 x 13 baking dish.
Cover and let rise for another 30 minutes in a warm environment.
While the rolls rise, preheat the oven to 350°. Mix together the butter, garlic, and parsley to make the topping.
Bake the rolls for about 28-33 minutes. Cover loosely with foil towards the end if the tops look too brown. The tops should be golden. Brush with the garlic butter immediately and serve warm.