Heat milk and water until warm (100º to 110ºF). Add yeast and allow to rest for 5 minutes.
Combine 2 cups flour, sugar, vital wheat gluten and salt in a large mixer bowl. Add yeast mixture, butter and eggs. Beat for 2 minutes on medium speed. Add enough remaining flour to form a soft dough.
Knead on a lightly floured surface for 8 to 10 minutes, until dough is smooth and elastic. Shape dough into a ball and place in greased bowl, turning once to coat. Cover and let rise until doubled in size, about 1 hour.
For beef: Brown ground beef and spices over medium-high heat, constantly stirring until cooked through. Drain on paper towels, cool to warm, gently toss in green onions.
For Spiced Butter Spread: Mix all ingredients together in a bowl, set aside.
Punch dough down. Roll dough into a 18 x 12-inch rectangle. Spread Spiced Butter Spread evenly over dough followed by ground beef. Drizzle 1/2 cup enchilada sauce on top of beef.
Roll dough up tightly, starting with the long side. Cut dough into 18 equal sized rolls. Place 12 rolls, cut side down, in a greased 13 x 9-inch baking pan, and the remaining 6 rolls in a greased 8 x 8-inch baking pan. Cover and let rise until doubled, about 30 minutes.
Pour remaining enchilada sauce over rolls. Bake for 45 to 55 minutes in a preheated 350ºF oven. Sprinkle cheese evenly over rolls when 10 minutes of baking remains.
Garnish with lettuce, sour cream and guacamole if desired.