Combine ¾ cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add ¼ cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Using a rolling pin on a floured surface roll the dough into a 9 x 13 inch rectangle.
Spread 2 teaspoons melted butter on the top of the rectangle of dough. Evenly spread 1 cup of the shredded cheddar cheese over the dough.
Sprinkle half the bacon over the cheese.
Tightly roll the dough up starting at one of the 9 inch edges.
Cut the dough into 12 pinwheels by first cutting it in half. Then cut the halves in half. Now cut each section into 3 pin wheels for a total of 12.
Arrange on a greased baking tray or pie pan.
Drizzle the reserved butter and chopped garlic over the tops of the pinwheels.
Loosely cover and let rise 30 minutes or until doubled.
Bake in a pre-heated 375 degree oven for 20 minutes.
Remove the pan from the oven and sprinkle the remaining cup of cheddar cheese and bacon over the top of the rolls.
Return to oven and bake until cheese is melted about 5 minutes.
Remove from oven and serve immediately.