Cheesy Pesto Garlic Rolls

1. Make the dough. In the bowl of a stand mixer, fitted with the dough hook attachment, add the yeast, sugar, milk, flour, garlic, parsley, salt, egg and softened butter. Knead on medium speed for 5 minutes, then transfer dough to a greased bowl. Spray the top of the dough with nonstick spray, then cover with plastic wrap.

2. First Rise. Turn your oven on to 200F. Once your oven reaches this temperature, turn the oven OFF. Put the covered dough in the warm oven and allow to rise for 25 minutes.

3. Meanwhile, make the basil pesto. In a food processor, add the pine nuts, garlic clove, juice of lemon, pinch of salt, basil leaves, and parmesan cheese. Grind until finely ground. Slowly drizzle in the olive oil until your desired consistency is reached. Alternatively you can make the basil pesto using a mortar and pestle.

4. Make the garlic butter. In a small bowl, stir together the melted butter, garlic and fresh parsley.

5. Shape the dough. Punch down the dough and place on lightly floured surface. Divide into 9 roughly equal pieces. Use a rolling pin or your hands to gently flatten and shape the dough into a 4×6 inch rectangle. Spread the pesto over the entire rectangle, spreading all the way to the edges. Place a cheese stick at the bottom of the 4 inch side. Use a knife or pizza cutter to cut 5 slits at the top of the 4 inch side of dough, cutting 1/3 of the way down the rectangle. Roll into a cylinder, starting at the side with the cheese.

6. Place the rolls diagonally in a greased 9×9 inch baking pan. (the edges each have one roll, the next row in has 2 rolls, and the center row has 3 rolls). Cover the rolls while you preheat the oven.

7. Preheat the oven. Turn the oven on to 350F.

8. Bake the rolls. Once the oven is up to temperature, brush the rolls with the garlic butter, then bake in preheated oven for 25-30 minutes, or until golden brown in color. Serve and enjoy!