Heat whole milk in a saucepan until it reaches 120°F-130°F. Pour the warm milk into a mixing bowl and add the dry active yeast and sugar, stirring gently. Let it sit for about 5-10 minutes until frothy.

Whisk in the melted butter, eggs, and sea salt, then gradually add the all-purpose flour until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Lightly oil a large bowl and place the kneaded dough inside, turning to coat. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.

Dice smoked bacon in a frying pan over medium heat. Sauté until crispy, about 6-8 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate.

In a mixing bowl, combine the melted seasoned butter with the cooked bacon, grated cheddar, and Parmesan cheese. Add in fresh herbs for flavor.

Once the dough has risen, punch it down gently. Roll the dough into a square, spread the filling evenly, and roll it tightly into a log.

Cut the log into 12 equal pieces and place them in a greased baking pan, cut side up. Let the rolls rise again for 30-45 minutes.

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

Combine melted butter and minced garlic. Brush this mixture generously over the hot rolls as soon as they come out of the oven.