Rolls: Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 20-30 minutes just until they have thawed enough to cut.
Place the rolls onto a cutting board, and using a sharp knife cut each roll into quarters.
Melt butter in a medium size microwave safe bowl using the melt function. Once melted, add granulated garlic, parsley, salt, basil and onion powder. Mix well.
Add the quartered rolls to the butter, and toss gently to coat.
Cheese: Add 2/3 cup of grated Parmesan-Romano cheese to the rolls. Gently mix until each piece is evenly coated.
Let Rise: Spray a 9 or 10 inch loaf pan with cooking spray. Layer the dough quarters evenly in the pan. Sprinkle the remaining 1/4 cup of cheese on top.
Cover the pan loosely with plastic wrap that has been sprayed with cooking spray.
Allow to rise in a warm draft free place for 2-2 1/2 hours.
Bake: Remove plastic wrap and preheat the oven to 350°F. Bake for 18-20 minutes, then check the top. Lay a piece of aluminum foil on the top of the bread to prevent the cheese and butter on top from overbrowning. Continue to bake the bread for another 5-7 minutes or until the center is completely done. (Approximately, 23-25 minutes total, depending on your oven.)
Test the center of the rolls using a cake tester, or toothpick to be certain the bread is cooked all the way through before removing it from the oven.
In a small bowl melt 2 Tbsp butter in the microwave. Add fresh parsley, mix to combine.
Brush top with butter then serve immediately.