Heat the milk in a small saucepan over medium heat until it reaches 120°F to 130°F. Stir in sugar and yeast. Let sit for 5 minutes until foamy.

Mix melted butter, eggs, and salt into milk mixture until combined. Gradually add flour until a dough forms.

Knead dough for 5 to 6 minutes until smooth and slightly sticky.

Place dough in a greased bowl, cover, and let it rise in a warm area for about 1 hour, until doubled in size.

Cook diced smoked bacon in a skillet over medium heat until crispy. Drain on paper towels.

Mix cheddar, parmesan, bacon, and herbs in a medium bowl until combined.

Punch down the risen dough, turn onto a floured surface, and roll into a 20x20 inch square. Spread seasoned butter over the dough.

Sprinkle the cheese and bacon filling over the buttered dough. Roll tightly and cut into 12 pieces.

Let the rolls proof for an additional 30 to 45 minutes in a casserole dish.

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

Prepare garlic butter by melting butter and adding minced garlic and parsley. Simmer for a few minutes.

Brush hot garlic butter over the rolls after baking and serve warm.