In a large bowl, whisk together the warmed milk, 1/2 tsp sugar, and the yeast. Cover the bowl and set aside for 8-10 minutes until the mixture appears foamy.
Mix in the flour, the remaining sugar, salt, one egg, and 5 tbsp of oil until a soft dough forms.
Knead the dough in the bowl or on a floured surface for 5-6 minutes.
Drizzle the remaining 1 tbsp of oil over the dough and turn it in the bowl to coat. Cover with plastic wrap or a kitchen towel and place in a warm area for 60-90 minutes, or until doubled in size.
Punch down the risen dough and let it sit for 5 minutes.
In a small bowl, mix together the mozzarella and Parmesan cheeses.
On a floured surface, roll the dough into a large rectangle. Spread the marinara sauce over it, sprinkle with the cheese mixture, evenly top with pepperoni pieces, and sprinkle with 1/4 tsp garlic powder, onion powder, and Italian seasoning.
Preheat the oven to 350F. Grease a 9x9 square baking pan. Starting from the long end, roll the dough and filling into a log with the seam side facing down. Cut into 9 equal rolls and place them in the pan.
Cover the pan with plastic wrap or a kitchen towel and let the rolls rise in a warm area for 20-25 minutes.
In a small dish, whisk together the remaining egg and 1 tsp of water. Brush the risen rolls with the egg wash and bake for 25-30 minutes.
In a small saucepan over medium heat, melt the butter. Remove from heat and stir in 1/4 tsp garlic powder, a big pinch of salt, the finely chopped parsley, and a big pinch of red pepper flakes. Brush the butter mixture over the warm rolls before serving.
Cook it hands-free.
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