Pesto Rolls

• 1/2 cups Warm Water (115 F)
• 1/2 cups Warm Milk (115 F)
• 1 Egg, Room Temperature
• 1/2 cups Butter, Melted
• 2 Tablespoons Demerara Sugar (raw Sugar)
• 1 teaspoon Salt
• 4 cups Bread Flour
• 2-1/4 teaspoons Dry Yeast
• 1/2 cups Pesto
• 1/2 cups Parmesan Cheese, Shredded

1. Place water, milk, egg, melted butter, sugar and salt in a KitchenAid mixer bowl. Add 4 cups of flour on top of the liquid mixture, sprinkling yeast on top. Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic, adding additional flour as needed (you'll mix for approximately 5-7 minutes). Place dough in a greased bowl and cover with a wet towel. Allow the dough to rise in a warm area until doubled in size, approximately 1 hour.
2. Note: I've found that if I preheat oven to 200 F while the dough is kneading, then turn the oven off when kneading is complete and stick my covered bowl into the oven with the oven door cracked open a bit, the dough will rise quicker.
3. Turn dough onto a lightly floured surface and roll it into a rectangle that's slightly larger than a 9x13 pan. Spread surface evenly with pesto and sprinkle shredded Parmesan cheese on top. Beginning with the long side, roll dough into a log and pinch the seam to seal. Cut into equal thickness slices and place them in a greased muffin tin or a greased baking dish.
4. Cover with a damp towel and allow to rise for 30 minutes. Preheat oven to 375 F. Bake in preheated oven for 15 minutes or until golden brown.
5. Recipe adapted from Savory Sweet Life.

water, milk, egg, butter, sugar, salt, bread flour, yeast, pesto, parmesan cheese

Taken from tastykitchen.com/recipes/breads/pesto-rolls/ (may not work)