In a small bowl, combine the warm milk, yeast and about a teaspoon of the sugar. Set aside in a warm spot and let sit until foamy and frothy, about 10 minutes.

In the bowl of a stand mixer, fitted with the dough hook, combine the flour, milk mixture, sugar, salt, eggs and butter and mix on medium until it comes together. Knead on high for about 8 to 10 minutes, until smooth and somewhat soft. Transfer the bowl to a well-oiled bowl and cover with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 1/2 hours.

Punch dough down and then transfer the dough to a lightly floured work surface. Roll out into a large rectangle about 1/4-inch thick. Spread the dough with about 1/2 cup of bbq sauce. Sprinkle evenly with cheese, pork, and red onion. Roll into a tight long, length wise, and then cut into 12 even pieces. Place on a well greased 9 by 13-inch baking pan. Cover loosely with plastic wrap and a damp kitchen towel. Allow to rest in a warm spot until doubled in size, about 1 hour.

Preheat oven to 350 degrees F.

Bake the rolls until puffed and golden brown, about 30 to 35 minutes. Remove from oven and let cool slightly. Top with BBQ sauce and sprinkle with scallions. Serve immediately or let cool completely and then store in the fridge for up to 3 days.