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1. In a small bowl mix together the warm water and yeast, let sit for about 10 minutes until foamy.
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2. Measure out vinegar into a liquid measuring cup and then fill the cup to the 2-cup line with milk. Set aside.
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3. In a mixer set with a dough hook or large bowl, mix together the flour, salt, baking soda, baking powder, and sugar. Cut in the shortening or butter using a fork or pastry blender until the butter pieces are the size of large peas.
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4. Now add the yeast mixture and milk mixture to the flour and mix well.
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5. Spray a large bowl with nonstick spray and transfer the dough into it. Cover with plastic wrap and let rise in the fridge overnight.
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6. The next morning it will have grown! High five for making it to this point. I held my breath as I opened the door. Okay, now flour your work surface generously. Remove the dough from the bowl and begin to roll it out into a large rectangle. At this point you can cut it in half if you'd like (I would say yes, because I used 1/2 for sweet rolls, and 1/2 for savory, which was awesome.) But if you'd like 24 pesto rolls, go for it.
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7. Roll the dough out flat into a rectangle and brush with melted butter. Sprinkle the garlic powder over the butter (oh heaven). Now spread out the pesto; use as much as you like. Then sprinkle with black pepper and crushed red pepper flakes for a little heat.
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8. Starting with the edge on the left, start to roll the dough up like a yoga mat until it's one long tube. Using a sharp knife, measure out 12 pieces, making little indentations so you can cut it later. Cut into 12 pieces.
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9. Spray a 9x13 pan with nonstick spray (I used Baker's Joy) and place the 12 pieces in it evenly. It will seem like there's a lot of room but trust me. Then cover with a towel and let rise a second time for 1 1/2 to 2 hours and doubled in size.
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10. Preheat your oven to 400u00b0F. When it's all ready, bake for 15-20 minutes until browned on top. Enjoy!
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Adapted from Willow Bird Baking.
