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1
In a bowl, soak the yeast in warm water and set aside for a couple of minutes.
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2
Whisk in the oil, salt and sugar. Mix in a cup of flour. The dough will be very sticky, don't worry.
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3
Set the dough in warm place to rise and double for an hour.
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4
Sift together the rest of the flour, baking soda and powder and mix into the dough to form a pliable and soft dough which is very elastic.
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5
If the dough is too sticky, add a little more flour.
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6
Dump onto a lightly floured surface, cover with bowl and let it sit for a minute or two.
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7
Meanwhile make the pesto by grinding together all the ingedrients. I usually eyeball measures, so use more or less of the ingredients as per your taste.
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8
Roll out the dough into a rough rectangle. Go as thin as you can without tearing.
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9
Generously spread the pesto paste leaving a small 1/2 inch border.
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10
Sprinkle pepper and more parmesan all over.
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11
Roll in the dough along the length as tightly as you can to form a log.
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12
Finish off by sealing the seam with a brush of oil.
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13
Cut inch thick pieces of the log and place in a oil pan.
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14
Leave about half inch between the pieces.
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15
Place in a warm spot and let it rise for 30 minutes.
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16
Bake in an oven preheated to 400 degrees for 20 minutes, until the crust is light golden.
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17
Cool on rack for a few minutes till its cool enough to handle and eat ofcourse!
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18
You can sprinkle additional parmesan on top of the warm rolls, if you want.
