Activate the yeast by combining warm milk, active dry yeast, and caster sugar in a bowl. Let it froth for 5-10 minutes.

Make the dough by mixing the yeast mixture, olive oil, and salt, then gradually adding flour until a soft dough forms. Knead for 8-10 minutes.

Let the kneaded dough rise in a greased bowl for 1-2 hours until doubled in size.

Prepare the pesto in a food processor by blending basil leaves, extra virgin olive oil, garlic, and lemon juice until smooth.

Assemble the rolls by rolling the dough into a rectangle, spreading pesto, adding mozzarella, rolling tightly, and slicing into 9 pieces.

Allow the sliced rolls to rise in a greased pan for about 1 hour.

Bake in a preheated oven at 180°C (350°F) for 25-30 minutes until golden brown.

Cool slightly in the pan, then serve warm to enjoy.