• Preheat oven to 375 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside. Blend the cottage cheese in a small blender until completely smooth. Set aside. Grind the psyllium husk in a coffee grinder until it is half of its volume. Set aside.
• Sift the coconut flour, baking powder, ground psyllium husk, dry yeast (if using) garlic powder and Italian seasonings into a large mixing bowl until there are no lumps. Stir the eggs and blended cottage cheese into the dry ingredients until fully combined and a smooth dough has formed.
• Divide the dough into 5 equal portions. Roll each portion into a smooth ball and place on the prepared baking sheet. push finger into the center of each dough ball and push out to create a wide well in the center of each dough ball. Place a 1/2 oz (1 TBS) of shredded mozzarella cheese into the well.
• Pull the dough up and over the cheese. Roll the dough ball in hand to completely seal the cheese in. Make sure there are no cracks. Place the stuffed dough ball back onto the prepared baking sheet. Leave space between each filled dough ball. Use palm of hand and slightly flatten to tops of each dough ball. Make sure to leave space between each dough ball

Topping

• Melt the butter in a mug or small bowl until completely melted. Stir the remaining topping ingredients except the parmesan cheese into the melted butter until fully combined. Brush the butter mixture over the tops of the dough balls. Sprinkle desired amount of freshly grated parmesan cheese over the butter. Place rolls in preheated oven and bake for 18 to 20 minutes until golden.
• Remove the cooked rolls from the oven. Immediately melt another tablespoon of butter and brush the melted butter over the hot rolls. Let the rolls cool on the pan for 20 minutes until firm. Once firm transfer the rolls to a wire rack. Serve warm or at room temperature.