In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Stir once and let it sit for 5 to 8 minutes. The mixture should become foamy and smell yeasty. If nothing happens, your yeast may be old or the water was too hot. Start again with fresh yeast.

Add the olive oil, salt, and flour to the yeast mixture. If using a stand mixer, mix with the dough hook on medium speed for 5 minutes until the dough is smooth and slightly tacky but not sticky. If mixing by hand, stir until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for about 8 minutes. The dough is ready when it springs back slowly when you poke it with a finger.

Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm spot for about 1 hour, until the dough has doubled in size.

While the dough rises, melt the butter in a small saucepan over low heat. Add the minced garlic and red pepper flakes if using, and cook for 1 to 2 minutes, stirring, until the garlic is fragrant but not browned. Remove from heat and set aside.

Generously grease your bundt pan or round cake pan with butter or non-stick spray, making sure to coat the sides and bottom well. Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a smooth ball between your palms.

Dip each dough ball into the garlic butter, turning to coat all sides, then roll it in the shredded Parmesan. Arrange the coated balls in the prepared pan, spacing them close but not squished. Sprinkle any remaining Parmesan and garlic butter over the top.

Cover the pan loosely and let the rolls rise again for 20 to 25 minutes while you preheat the oven to 375 degrees F. Bake for 22 to 25 minutes until the tops are deep golden and the cheese is set. Let the pan cool for 5 minutes, then invert onto a serving plate. Scatter fresh parsley over the top and serve warm.