In a small bowl, whisk together warm milk, granulated sugar, and active dry yeast. Let sit for 5 minutes until foamy.

In a separate bowl, whisk large eggs until smooth, then combine with milk mixture.

In a stand mixer, whisk together all-purpose flour and kosher salt. Gradually pour in milk and egg mixture while using the dough hook on low speed.

Once the dough forms, add melted unsalted butter while mixing. Knead for about 1 minute, then increase speed to medium-high for 5 minutes.

Transfer dough to a lightly buttered bowl, cover with plastic wrap, and let rise in a warm area for about 1 hour or until doubled in size.

Mix softened cream cheese, crumbled bacon, chopped red onion, diced jalapeno, chopped chives, and minced garlic until smooth.

After the dough has risen, punch it down and roll it out on a floured surface into a rectangle. Spread the filling evenly over the dough and sprinkle shredded cheese on top.

Roll the dough tightly into a log and cut into 12 equal pieces. Place rolls cut side up in a greased baking pan.

Cover the pan with a towel and let rolls rise in a warm spot for about 1 hour until puffed up.

Preheat oven to 350°F. Bake rolls for 25-30 minutes until golden brown. Test doneness with a skewer.

Melt butter and mix in minced garlic, salt, and chopped chives. Brush warm topping over rolls before serving.