In a jug where you have the Water (1 cup), add Granulated Sugar (2 tablespoon) and sprinkle over the Active Dry Yeast (2 1/4 teaspoon), mix and let it sit for 5-10 minute or until foamy.
In a large bowl, add Bread Flour (3 cup) and Salt (1 1/2 teaspoon) and mix. Add the yeast mixture and Butter (4 tablespoon) mix with a wooden spoon until the dough comes together, then switch to your hand. Knead the dough on a surface for 10 minutes.
Oil the bowl, place the dough in the bowl, brush the top and sides of the dough, cover with plastic wrap or kitchen towel and let the dough double in size for 1 1/2 hours.
After time passed, remove dough from the bowl, place it on your work surface and form it into a 16 inch or so log and divide dough into 12-14 portions. Roll each piece of dough into a 7 inch log. Place dough log on a baking sheet line with parchment paper, cover and let it rise for 30-45 minutes.
Bake them for 15 minutes at 375 degrees F (190 degrees C). Meanwhile make the garlic butter by mixing together the Butter (3 tablespoon), Italian Seasoning (1/4 teaspoon), Salt (1/4 teaspoon), and Garlic Powder (1/4 teaspoon). As soon they come out of the oven, brush them with butter mixture.