How to make
Sift the flour into a bowl and mix it with the dry yeast and sugar. Make a well.
Gently heat the milk along with the butter until it has melted. If it is hot, wait for it to cool down and reach a body temperature of 100°F (37°C).
Pour the butter and milk into the well and knead the dough, adding the salt little by little. Let it rest for 20 minutes while you prepare the pesto.
Put the fresh basil leaves in a blender, remove the stems because they may turn brown.
Add both the garlic and pine nuts and grind everything finely, but being careful not to make it mushy.
Pour the olive oil, grate the Parmesan on a very fine grater and mix.
Roll out the dough into a thin crust on a floured surface. Spread it with the basil pesto and roll it up. Tuck the ends inward.
Transfer the savory roll into a baking paper lined and greased baking pan. Leave it in a warm place to rise and double in volume for about 1 hour or an hour and a half.
Heat the oven to 360°F (180°C), spread the roll with a yolk beaten with a little water and bake until golden (about 30-35 minutes).
As soon as you remove it from the oven, wait for it to cool and cut it into slices. Serve it with your favorite dish or salad.
The bread roll with basil pesto is ready
