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1
In a large mixing bowl combine 1 3/4 cups of the flour and yeast, set aside.
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2
In a medium saucepan heat milk, water, butter, sugar and salt just until warm (120 to 130 F) and butter almost melts.
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3
Add milk mixture to dry mixture along with egg.
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4
Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl constantly.
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5
Beat on high speed for 3 minutes.
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6
Stir in pesto.
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7
Using a wooden spoon, stir in as much of the remaining flour as you can.
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8
Turn dough out onto a lighly floured surface.
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9
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
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10
Shape dough into a ball.
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11
Place in a large greased bowl, turning once to grease the surface of the dough.
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12
Cover bowl with plastic wrap and refrigerate overnight.
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13
Punch dough down.
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14
Turn dough out onto a lightly floured surface.
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15
Divide dough in half.
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16
Cover; let rest for 10 minutes.
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17
Meanwhile, lightly grease eighteen 2 1/2-inch muffin cups.
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18
Divide each half of dough into 9 equal portions.
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19
Divide each portion into three pieces.
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20
Shape each piece into a ball, pulling edges under to make a smooth top.
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21
Place 3 balls in each muffin cup, smooth sides up.
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22
Sprinkle tops with Parmesan cheese.
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23
Cover and let rise in a warm place until nearly double in size (about 30 minutes).
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24
Preheat oven to 375.
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25
Bake for 12 to 14 minutes or until rolls are golden brown.
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26
Immediately remove rolls from pans.
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27
Cool on wire racks.
