Using a countertop mixer, add bread flour, yeast and salt; mix until well combined.

Add warm (not hot) milk, honey and olive oil; mix on low speed for 3 minutes. (Tip: Just heat milk in microwave or on stovetop until lukewarm, but not hot. The ideal temperature for yeast fermentation is 80°F-100°F.)

Add egg and increase speed to medium; continue mixing for 4-5 more minutes.

Transfer dough into an oiled bowl and cover with plastic wrap. Let dough rise in a warm spot for 60 minutes. (Tip: I often let dough rise in my oven with just the oven light on. Just make sure to remove the dough before preheating the oven!)

Transfer dough to a well-floured countertop; roll dough into a 9”x12” rectangle.

Using a mixing bowl, combine Parmesan, provolone, dried basil and dried oregano; stir until well combined. Sprinkle this mixture evenly on top of the rolled dough.

Starting with a long edge, roll dough into a tight log. Pinch seem to seal.

Slice dough into 1½” thick pieces and place cut-side down on a parchment-lined baking sheet. (Note: Place slices ~3” apart.)

Cover lightly with plastic wrap and let rise in a warm spot for 60 minutes.

Preheat oven to 350°F.

Bake rolls for 28-30 minutes, or until golden brown on top.