Dough

• Heat the milk until lukewarm. Stir in sugar, oil, and yeast. Keep in a warm, draft-free place for 10 -15 minutes until the mixture is bubbly and foamy.

  1 cup (240 ml) Milk, 1/4 cup ( 50 ml) Olive oil, 2 tbsp Sugar, 1.5 tsp Active dry yeast
• In a large bowl, add the flour and the yeast mixture. Combine well, cover, and place in a draft-free place for 1 hour or until the dough doubles in size.

  2 1/3 cup (295 g) All-purpose flour
• Mix in the extra 1/4 cup flour, baking powder, baking soda, and salt.

  1/4 cup ( 31.25 g) All-purpose flour, 1/4 tsp Baking powder, 1/4 tsp Baking soda,1/2 tsp Salt
• The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 3 days.

  For easier handling, I like to refrigerate the dough overnight.
• Preheat your oven to 200 C./ 400 F. Lightly grease your baking pan. I used 2 9" pie dishes. You can also use a 9" x 13" pan.
• Divide the dough into two halves. Working with one half at a time, sprinkle flour on your work surface and roll out the dough into a rectangle, about 9" x 12" in size.

  You can also roll out the whole dough in one go.
• Spread half the pesto evenly on top of the dough, leaving about 1/2" border all around. Sprinkle half the shredded cheese on top.

  Divided - 1/2 cup (130 g) Pesto, 1 1/3 cups (150 g) Shredded cheddar cheese
• Starting with the long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.
• Cut into 6 slices, about 2" thick, and place cut side down in your greased baking dish.

  Repeat with the second half of the dough.
• Let the rolls rise for 20-25 minutes, until puffy.
• Bake the rolls at 200 C/ 400 F for 20-25 minutes or until they are golden and cooked through.
• Brush with melted butter or olive oil. Allow to cool for 5-10 minutes and enjoy warm!

  1-2 tbsp Melted butter or olive oil