Begin by warming 1 cup of whole milk to 120°F-130°F. In a bowl, combine the warm milk with 2 teaspoons of granulated sugar and 2 teaspoons of dry active yeast. Let the mixture sit for 5-10 minutes until it becomes frothy.

Once your yeast mixture is bubbly, stir in 4 tablespoons of melted butter, 2 large eggs, and 1 teaspoon of sea salt. Mix well, then gradually add about 3-4 cups of all-purpose flour until the dough forms a cohesive ball.

Transfer the dough onto a floured surface and knead for about 5-6 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, cover and let rise in a warm spot for about 1 hour or until doubled in size.

While the dough is rising, cook 6 ounces of diced smoked bacon in a skillet until crispy. Combine it with 1 cup of grated cheddar cheese and ½ cup of grated parmesan cheese, along with chopped fresh parsley and dill.

Once the dough has risen, punch it down and roll it out into a large square about ½ inch thick. Spread seasoned butter mixture over the dough, then distribute the bacon and cheese filling evenly. Roll tightly into a log and cut into 12 equal pieces.

Arrange the rolls in a greased baking dish, cover with a cloth, and let them proof for 30-45 minutes until puffy and soft.

Preheat the oven to 350°F and bake rolls for 35-40 minutes or until golden brown and sounding hollow when tapped.

While the rolls are baking, melt ¼ cup of butter and mix with minced garlic and additional chopped parsley. Brush this over the warm rolls after baking.