Heat 1 cup of whole milk until it reaches 120-130°F, then stir in 1 tablespoon of white granulated sugar and 2 teaspoons of dry active yeast. Allow this mixture to sit for about 5–10 minutes until it becomes frothy.

In a mixing bowl, combine the proofed yeast with 4 tablespoons of melted butter, 2 large eggs, and 1 teaspoon of sea salt for a rich, flavorful base.

Gradually mix in 3 cups of all-purpose flour until a shaggy dough forms. Transfer the dough to a floured surface, and knead it for 5-6 minutes until it’s smooth and elastic.

Place the kneaded dough in a lightly greased bowl, cover it, and let it rise in a warm area for about 1 hour, or until doubled in size.

While the dough is rising, cook 1 cup of diced smoked bacon in a skillet until crispy, then drain.

Combine 4 tablespoons of the seasoned butter spread with chopped fresh parsley and dill.

Once the dough has risen, punch it down. Roll it out into a rectangle, spread the herbed butter evenly across it.

Sprinkle with 1 cup of grated cheddar cheese, ½ cup of grated Parmesan cheese, and the crispy bacon pieces. Roll the dough into a log and seal the seams.

Cut the log into 12 equal pieces and place the rolls in a greased dish. Cover and let them proof again for 30-45 minutes.

Preheat your oven to 350°F. Bake the rolls for 35-40 minutes until golden brown.

While baking, melt 4 tablespoons of butter, mix in 2-3 cloves of minced garlic. Once rolls are done, brush garlic butter over them while still warm.