Bloom yeast in the warm milk and sugar for 10 minutes until bubbles start to become active.
In a stand mixer, with dough attachment, add eggs, milk and yeast to the bowl. Next add, flour and salt. Slowly start to mix the dough and add butter slowly. Let mix for 5 minutes at low speed. Increase speed and continue to combine until the dough comes together and starts to slap around (~12 minutes). Let rest 1 hour.
While the dough is resting, prepare the filling. Heat a little oil in a pan on medium heat. Add shallots and let sauté until translucent. Add swiss chard, and sauté until wilted. Add artichokes and lemon juice and sauté for another 2 minutes. Remove from heat, let cool and set aside.
Line a baking dish, or pizza pan, with parchment paper.
Roll rested dough out into a large rectangle. Spread cream cheese over the dough, leaving a 1inch board. Spread the swiss chard mixture next and sprinkle with cheddar cheese. Season with salt and pepper. Roll the buns, starting along the long side of the dough. Cut into 12 rolls and place in the parchment paper lined baking dish, or pizza pan. Sprinkle with extra cheddar cheese, if desired.
Cover the rolls and rest dough for another 45 minutes.
Preheat the oven to 375°F. Bake for 25-30 minutes, until the tops are golden.