Pesto and Parmesan Rolls

Activate the Yeast: In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes, or until it becomes foamy and activated.

Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and olive oil, then stir until the dough starts to come together.

Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.

Roll the Dough: Once the dough has risen, punch it down and roll it out into a rectangle on a floured surface. Spread the pesto evenly over the surface of the dough, then sprinkle with Parmesan cheese.

Form the Rolls: Starting from one edge of the rectangle, roll the dough tightly into a log. Slice the log into 12 equal pieces and place them in a greased baking dish.

Bake the Rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.

Finish the Rolls: Remove the rolls from the oven and brush them with the melted butter. Garnish with fresh basil leaves if desired.

Serving and Storage Tips: