Warm 1 cup of milk and combine with 2 teaspoons of active dry yeast and 1 tablespoon of caster sugar. Let sit until frothy.

Add 2 tablespoons of olive oil and 1 teaspoon of salt, mix, and incorporate 3 cups of all-purpose flour until a soft dough forms.

Knead dough for 8-10 minutes on a floured surface until smooth and elastic.

Oil a bowl, place dough inside, cover, and let it rise in a warm area for 1-2 hours until doubled.

Prepare pesto by blending 2 cups of basil leaves, ¼ cup of extra virgin olive oil, 2 cloves of garlic, and juice of half a lemon until smooth.

After the dough rises, punch down and roll out into a rectangle. Spread pesto and sprinkle mozzarella cheese before slicing into 9 pieces.

Grease a baking pan with olive oil, arrange rolls, cover, and let them rise for about 1 hour until puffy.

Preheat oven to 180°C (350°F) and bake rolls for 25-30 minutes until golden brown and bubbly.

Cool rolls for a few minutes before transferring to a wire rack to serve warm.