In a large stand mixer fitted with a dough hook, dissolve yeast in warm water. Let stand 5 minutes, then mix in xylitol (or sugar) oil, egg, and salt.
With mixer running on low, add 4 cups flour. Increase speed to medium and keep mixing until dough pulls away from sides of bowl. If dough seems too sticky, add 1 Tablespoon of flour at a time until dough pulls away from sides.
Turn dough onto a floured surface and knead until smooth and elastic. Place dough in a large greased bowl, turning once to grease top. Cover bowl with plastic wrap and let dough rise in a warm place 1½ to 2 hours or until doubled in size.
Punch risen dough down and turn onto a floured surface. Roll into a 9x15-inch rectangle. Spread softened butter to within 1-inch of the edges. Sprinkle with garlic, parsley and shredded cheese.
Roll up rectangle tightly along the length side. Pinch edges to seal. Cut into 1-inch rolls and place rolls swirl side-up on parchment paper-lined baking sheets. Allow rolls to rise in a warm place 30 minutes or until doubled.
Bake rolls at 375 degrees Fahrenheit 20 to 25 minutes or until rolls are golden brown. Cool rolls slightly on a wire cooling rack. Serve warm.
Notes
Rolls are best served warm from the oven. Rolls may be stored at room temperature up to 2 days and may also be frozen up to 1 month.
Recipe by Sarah at Whole and Heavenly Oven