Start by heating the whole milk until it reaches about 120-130°F, then combine it with the white granulated sugar and dry active yeast in a mixing bowl. Let this mixture sit for 5 minutes until it becomes bubbly and frothy.

Once the yeast has proofed, stir in the melted butter, eggs, and sea salt, whisking until fully blended. Gradually add in the all-purpose flour, mixing until a soft dough ball forms.

Turn the dough onto a floured surface and knead for about 5-6 minutes until it feels smooth and elastic. Transfer the dough to a greased bowl, cover it with a cloth, and let it rise in a warm place for 1 hour.

Chop the smoked bacon into small pieces and cook it in a skillet over medium heat until crispy for around 5-7 minutes. Drain the bacon on paper towels to remove excess grease.

In a mixing bowl, combine the fried bacon with the grated cheddar and parmesan cheeses, fresh herbs, and seasonings. Mix in melted butter to help bind everything together.

After the dough has risen, punch it down gently and roll it out into a large square. Spread the bacon and cheese filling evenly over the dough, then roll it up into a log shape and slice into 12 equal pieces.

Cover the shaped rolls with a cloth and let them rise for an additional 30-45 minutes until they look puffy.

Preheat your oven to 350°F. Once your rolls have risen, bake them for 35-40 minutes until golden brown.

Mix melted butter with grated garlic and fresh parsley in a small bowl. Brush this garlic butter over the top of each roll immediately after baking.