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1
Pour the warm milk into a mixing bowl and dissolve sugar in milk. Cool to 110 degrees F then the yeast. When the yeast is foamy, add the bacon grease/butter and 2 1/2 cups of flour and the salt and spices. Mix together and then add remaining 1/2 cup of flour if needed to form a soft, slightly sticky dough.
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2
Knead the dough for 3 to 4 minutes, until it begins to behave as if it belonged together. Let it rest while you clean and grease the bowl. Continue kneading a further 3 to 4 minutes, until the dough feels smooth and springy. Let the dough rise until doubled (1 to 2 hours).
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3
Punch down and roll it out into a large rectangle, about 1/2 inch thick.
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4
Spread with ranch dressing and sprinkle with bacon, cheddar and green onions. Roll up tightly, pinch seam to seal and cut into 12 equal pieces. Arrange in a greased 9x13 inch baking dish. Cover and let rise until almost doubled (45 minutes to 1 hour at room temp or overnight in fridge). ***If you are doing the overnight rise, take them out in the morning to bring to room temperature 15 minutes before you preheat the oven.
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5
Just before baking, sprinkle the buns with parmesan cheese. Bake at 350 degrees F for 35 to 40 minutes or until nicely browned.
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6
SHORTCUT: Use pre-made white bread dough and start with step 3, rolling otu the dough and filling it.
