Warm 1 cup of milk in a small saucepan. Pour into a mixing bowl, add 2 teaspoons of active dry yeast and 1 tablespoon of caster sugar. Let sit for about 5-10 minutes until frothy.

Combine the yeast mixture with 2 tablespoons of olive oil and 1 teaspoon of salt. Gradually add 3-4 cups of all-purpose flour, one cup at a time, until a soft dough forms. Knead for 8-10 minutes.

Oil a large bowl, place dough inside, cover, and let it rise for 1-2 hours until doubled in size.

Prepare pesto by blending 2 cups of fresh basil leaves, ½ cup of extra virgin olive oil, 2 cloves of garlic, lemon juice, and salt and pepper in a food processor until smooth. Chill.

Punch down the risen dough, roll it out into a rectangle, spread pesto, sprinkle mozzarella, and roll tightly. Slice into 9 pieces.

Place the sliced rolls cut side up in a greased baking pan, cover, and rise for about 1 hour.

Preheat the oven to 180°C (350°F). Bake rolls for 25-30 minutes until golden brown.

Cool rolls in the pan for 5-10 minutes before serving warm.