Cheesy Pesto Rolls

These rolls made a great side with our Christmas Ham - and sandwiches after.

2 1/4 Tsp Yeast
1/2 Cup Water - 110 to 115 degrees
1/2 Cup Milk - 110 to 115 degrees
1/4 Cup Pesto
2 Tbl Sugar
3 Tbl Olive Oil
1 Tsp Salt
1 Large Egg
3 1/4 Cup AP Flour
1/4 Cup Grated Parmesan
1/2 Ounces Shredded Asiago

Combine yeast and water in a large mixer bowl, set aside.

In a medium bowl, whisk together milk, pesto, sugar, 1 Tbl Olive Oil and Egg until combined.  Add pesto mixture to yeast.  Add Parmesan to the bowl, stir a couple of times.  Add 3 Cups flour and stir until dough forms.  Use a dough hook on low to knead 8 to 10 minutes, adding flour 1 Tbl at a time until smooth, soft and slightly sticky dough forms.  No dough hook?  Knead by hand until dough no longer sticks to hands.

Shape dough into a ball and place in the large bowl.  Cover and let rise until doubled.

Brush bottom and sides of a 10 inch pan with 2 Tbl Olive Oil. When doubled, divide dough into 12 equal balls and place in pan.  Sprinkle with Asiago cheese and let rise about 30 minutes.

While rising, heat oven to 350 degrees.  When 30 minutes are over, bake rolls for 30 minutes or tops of rolls are golden brown.