In a cup, add ¼ cup warm water, sugar and yeast (I proof my yeast everytime even though I use instant). Once done, add the proven yeast and mix well. Add in the rest of the warm water and half of the olive oil, little by little till you get a slightly firm dough. On a floured surface, knead well for 8-10 mins (or if using a stand mixer) till you get a smooth dough.

Place in a well greased bowl, covered till doubled. Mine took about 90 mins.

Once doubled, punch down and knead again for 2-3 mins. Halve the dough and roll out into a roughly rectangular sheet on a floured surface.

Place this surface on a greased / lined baking sheet snugly, apply a coat of the oil, and spread the pesto
generously leaving out the sides.

Sprinkle any nuts / seeds if you are using

As shown in the picture, start rolling in the pesto roll tightly from the longer side and when you reach the
end, pinch the seams in so you get a tight roll.

Wrap in cling wrap / foil and refrigerate for 20 mins (very crucial, don’t miss this step else you would end
with messy rolls).

Repeat with other part of the dough. Place all these rolls on a lined baking sheet, cover and let them rise
again for 30-40 mins . Towards the end of the second rise preheat to 180 C / 375 F.

Sprinkle toasted sesame seeds on these rolls before placing them in the oven, bake for 25-30 mins till you see them crusty and baked. You may broil for last 2 mins if you need a deeper crust.

Cool on racks and serve warm. You may also freeze excess rolls and warm the next day (microwave till warm and serve immediately)