Heat whole milk in a saucepan until 120-130°F. Combine warm milk, sugar, and dry active yeast in a bowl, allowing to sit for 5-10 minutes until frothy.

Mix in melted butter, eggs, and sea salt. Gradually add all-purpose flour, kneading for 5-6 minutes until smooth.

Place the kneaded dough in a greased bowl, covering with a damp cloth or plastic wrap. Let rise in a warm area for about 1 hour until doubled in size.

Cook diced bacon in a skillet over medium heat for 6-8 minutes until crispy. Drain grease and let cool. In a bowl, mix together cheddar, parmesan, fresh herbs, and melted butter.

Punch down risen dough gently and roll into a large square on a floured surface. Spread seasoned butter over dough, sprinkle bacon and cheese mixture on top, then roll tightly and cut into 12 pieces, placing in a greased baking dish.

Cover shaped rolls with a cloth and allow to rise for another 30-45 minutes until doubled.

Preheat oven to 350°F. Bake rolls for 35-40 minutes until golden brown. Check for a beautiful light hue and delightful aroma.

Melt butter and combine with pressed garlic and fresh parsley. Brush over warm rolls after baking.