Place the flour in a food mixer bowl with dough hook attachment. Add the salt and sugar to one side of the bowl, and the instant yeast to the other side (yeast and salt don’t like to be in direct contact). Add in the butter and milk. Turn the mixer on to a medium speed and let it mix the dough ingredients, then let run for 7-8 minutes. The dough will be wet and sticky at first, but will be soft and smooth towards the end.
Wipe a little oil around the inside of a large bowl and transfer the dough to the bowl. Cover with clingfilm and allow to prove in a warm room for about an hour, until doubled in size.
Take a large, oven -proof dish or pan – approx. 30-35cm diameter. Place an oven-proof upturned bowl (approx. 10-12cm diameter) in the middle of the pan. Then lightly brush the outside of the bowl with a little oil – this will stop the doughballs from sticking to it.
Once the dough has doubled in size, turn it out onto a lightly floured surface and knock the air back out of it by folding it in on itself repeatedly. Divide the dough into small, equal size pieces, weighing approximately 30g each. Roll each portion into a ball. Arrange the dough balls around the small bowl in the centre. Leave a little bit of space between each ball so they can expand. Cover the dish in clingfilm and leave to prove for another 30-40 mins.
Preheat the oven to 190C/375F.
Make the dip by mixing together all of the dip ingredients, except 2 tbsp of the cheddar and 2 tbsp of the chopped bacon.
Once the dough has proved, carefully remove the bowl from the centre of the dish. Spoon the dip into the centre. Sprinkle with the reserved cheese and bacon.
Place the dish in the oven in the oven for 25-30 minutes until the buns and dip are golden. Take out of the oven and brush the melted butter on the rolls whilst they’re still hot. Leave the dough balls to cool for 10 minutes before sprinkling on the parsley and serving.