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.