Heat the whole milk in a saucepan over medium heat until it reaches 120-130°F. In a large mixing bowl, combine the warm milk with dry active yeast and white granulated sugar. Allow this mixture to sit for about 5 minutes, until frothy.

Stir in melted butter, eggs, and sea salt. Gradually add all-purpose flour, mixing until a soft dough begins to form.

Transfer the dough to a floured surface and knead for 5-6 minutes until smooth and slightly sticky. Place in a greased bowl, cover with a towel, and let proof in a warm area for about 1 hour or until doubled in size.

Cook diced smoked bacon in a skillet over medium heat until crispy, about 5-7 minutes. Mix melted butter with minced garlic, chopped parsley, and a pinch of sea salt for the garlic butter.

Grate cheddar and parmesan cheese, and chop any additional fresh herbs.

Once the dough has doubled in size, punch it down and roll it out into a large square. Spread a layer of seasoned garlic butter, then layer with grated cheddar, bacon bits, and herbs. Roll into a log shape and cut into 12 equal pieces.

Arrange cut rolls in a greased baking pan with space between for rising. Cover with a towel and let proof for 30-45 minutes while preheating the oven to 350°F.

Once the rolls have risen, bake in the preheated oven for 35-40 minutes until tops are golden brown.

Melt more butter if needed, mix with pressed garlic and chopped parsley. Brush over warm rolls after baking.