Gently heat the whole milk to around 120–130°F and combine with sugar and yeast; let it proof for 5 minutes.

Once frothy, stir in melted butter, eggs, and salt; gradually add flour until a soft dough forms.

Knead the dough on a floured surface for 5–6 minutes until smooth and elastic.

Shape dough into a ball, place in a greased bowl, cover with a towel, and let it rise for about 1 hour.

Cook diced bacon in a skillet over medium heat until crispy, about 5–7 minutes; drain on paper towels.

Combine softened butter with herbs, then mix in parsley, dill, cheese, and bacon.

Roll out the dough, spread filling over it, then roll tightly and cut into 12 equal sections.

Place rolls in a greased baking dish, cover loosely with a towel, and let rise for an additional 30–45 minutes.

Preheat oven to 350°F; bake the rolls for 35–40 minutes until golden brown.

Prepare garlic butter by melting butter and mixing in minced garlic; brush over baked rolls.