Begin by heating whole milk to a temperature between 120°F and 130°F, then pour it into a bowl. Stir in granulated sugar and sprinkle dry active yeast on top. Let this mixture sit for about 5 minutes until it's frothy.

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

Chop smoked bacon into small pieces, heat a skillet over medium heat, and cook until crispy, about 5–7 minutes. Remove and drain on paper towels.

In a mixing bowl, combine grated cheddar and Parmesan cheese with the cooled bacon and add chopped fresh herbs. Stir in seasoned melted butter until evenly mixed.

Punch down the risen dough and roll it into a 20x20-inch square. Spread the cheese and bacon filling evenly, then roll it up tightly and slice into 12 pieces.

Place each roll into a greased baking dish, cover with a towel, and let them proof for an additional 30 to 45 minutes until puffed up.

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

Mix melted butter with minced garlic and chopped parsley. Brush the warm mixture over each roll after baking.