In the bowl of a stand mixer, combine warm water, instant dry yeast, granulated sugar, extra-virgin olive oil, table salt, egg, and dried potato flakes. Mix on low speed until well incorporated.

Gradually add bread flour, shredded Monterey Jack cheese, and shredded sharp cheddar cheese. Knead on medium speed for 6-7 minutes until the dough pulls away from the sides.

Transfer the dough into a lightly oiled bowl, cover with a damp cloth, and let it rise for approximately 30 minutes.

Once risen, punch down the dough to release air, divide into 4 equal pieces, shape each into a rectangle, and roll into logs.

In a small bowl, mix garlic powder, grated Parmesan cheese, dried oregano, and dried parsley. Brush tops of shaped dough with water and sprinkle topping mixture over each log.

Cover and let rise for another hour until doubled in size.

Preheat your oven to 375°F, score the tops of the rolls, sprinkle remaining cheese on top, and bake for 16-20 minutes until golden brown.

Once baked, transfer rolls to a wire rack to cool completely.