Warm 1 cup of milk until around 110°F (43°C). Pour it into a mixing bowl and sprinkle 2 teaspoons of active dry yeast and 1 tablespoon of caster sugar on top. Stir gently, then let sit for about 5-10 minutes until frothy.

Once frothy, add 2 tablespoons of extra virgin olive oil and 1 teaspoon of salt. Gradually mix in 3 to 4 cups of all-purpose flour until a sticky dough forms. Knead for 3-4 minutes until smooth and elastic, then shape into a ball.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm area until doubled in size, about 1-2 hours.

While the dough rises, prepare the pesto by blending 2 cups of fresh basil leaves, ½ cup of extra virgin olive oil, 2 cloves of garlic, the juice of 1 lemon, and a pinch of salt and pepper in a food processor until smooth. Refrigerate until use.

After rising, punch down the dough and roll it into a rectangle, about ¼ inch thick. Spread the pesto over the surface and sprinkle 1 to 1½ cups of shredded mozzarella cheese.

Tightly roll the dough from one edge into a log and seal the seams. Cut into 9 equal pieces and place cut-side up in a greased 8-inch baking pan.

Cover the pan with a towel and let rolls rise for about 1 hour until puffy.

Preheat oven to 350°F (180°C). Bake rolls for 25-30 minutes until golden brown and cheese is bubbly. Cool slightly before serving.