Using your mixer bowl, dissolve the sugar and yeast in the warm water and let stand for five minutes, or until foamy. (if your bowl is chilled or your room is cool this could take longer)
Add butter, salt & 3 cups of the flour, and mix until combined.
Add additional flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch. (do not add too much flour!)
Let the mixer knead for 3-5 minutes, until smooth.
Cover with plastic, place in a warm spot and let rise 15-20 minutes. (If you have a space heater or a fireplace you can set it in front of - this is ideal)
Preheat the oven to 400 degrees & spray a 9 x 13 casserole dish with cooking spray or a cooking oil spritzer.
Punch down the dough & divide it into 20 equal-sized pieces.
Roll each piece into a ball and space evenly in the prepared pan.
Melt the butter in a small bowl and then whisk in the ranch seasoning.
Brush the melted butter/ranch mixture over the top of the doughy rolls.
Top with the shredded cheese and bacon crumbles then sprinkle with sea salt. Set aside in a warm place and let rise for an additional 15-20 minutes.
Bake 13-15 minutes, or until golden brown. ( you can turn on the broiler for about 1-2 minutes at the end to get a more golden top - but don't over-do it or you will burn the rolls, the bacon and the cheese)
Remove and brush with more melted butter if desired.
Let cool slightly before serving.