Dissolve yeast with 50 ml of water and 0.25 tsp of sugar and in a bowl. Allow to stand until bubbles form (to about 10-15 minutes). Then add the flour, and salt and knead dough until it is stretchy. Add about 10 g more flour if it is too wet. Lightly cover the dough with a little olive oil and let it rise.
After the dough has doubled in size, divide the dough into 2 strands and tie them into loose knots. Place the ends of the dough under the roll.
Preheat the oven to 400 F (200 C). To make the bread crunchy, place a pan with water on a shelf below where the bread is cooking.
Make the liquid butter mixture: Mince the garlic with a garlic press (or a fork). Melt the butter at the lowest heat. Stir in garlic, herbs and onion powder.
Place the buns on a baking paper and bake in the oven for ten to fifteen minutes until the dough is golden brown. Do not let the bread cool. Keep it warm.
Now brush each roll with the liquid butter mixture. Then sprinkle the rolls with grated Parmesan. Immediately serve, warm.