1. To shape rolls: Generously butter a Bundt pan. Lightly flour a work surface. Roll dough into a 1/2" thick rectangle. Cut rectangle into 20 to 24 equal squares. Layer squares overlapping around entire bottom of Bundt pan. Cover pan loosely with plastic wrap or a damp kitchen towel and let rise until almost doubled in size, 35 to 45 minutes (longer if the room is cold).

2. To bake and serve immediately: Preheat oven to 375° F and position a rack in center of oven. To a small mixing bowl, combine melted butter, garlic and Parmigiano-Reggiano. Using a pastry brush, brush tops and sides of each square with garlic butter and sprinkle lightly with flaky salt. Transfer pan to preheated oven and bake until browned and puffed, about 20 to 25 minutes. Allow pan to cool slightly. Place a plate or platter on top of pan and invert wreath onto pan. Serve warm.

3. To bake and rewarm the next day: Cool baked rolls completely. Cover pan loosely with plastic wrap. Rolls can be kept at room temperature for 1 day. When ready to serve, rewarm in preheated 375° F oven for 10 minutes. Allow pan to cool slightly. Place a plate or platter on top of pan and invert wreath onto pan. Serve warm.

4. To assemble and freeze: Assemble rolls but do not brush with garlic butter. Wrap Bundt pan in several layers of plastic wrap. Transfer to freezer. Rolls can be kept in freezer for up to 1 month. The night before baking, transfer Bundt pan to refrigerator to thaw overnight. Remove from refrigerator and allow to double in size, about 2-3 hours. Preheat oven to 375° F and position a rack in center of oven. To a small mixing bowl, combine melted butter, garlic and Parmigiano-Reggiano. Using a pastry brush, brush tops and sides of each square with garlic butter and sprinkle lightly with flaky salt. Transfer pan to preheated oven and bake until browned and puffed, about 20 to 25 minutes. Allow pan to cool slightly. Place a plate or platter on top of pan and invert wreath onto pan. Serve warm.