In a small bowl, combine the water, yeast and sugar. Set aside to bloom for a few minutes.
In a large mixing bowl, sift together the Mastercook Maida and salt.
Make a well in the centre and add the yeast mixture, slowly combining the flour to form a soft and shaggy mass.
Knead for 2-3 minutes until no dry flour remains.
Add the herbs and mix well into the dough.
Once the dough has come together and is slightly soft, add the olive oil and knead for 4-5 minutes until the oil is fully incorporated and the dough is soft and smooth.
Roll into a ball, cover and proof for 30-45 minutes until the dough doubles in size.
Take the dough out onto a floured surface and roll into an even rectangle roughly measuring 18*12 inches.
Spread the pesto evenly all over, leaving a border of ½ inch on each side and 2 inches on the side furthest from you.
Start rolling the dough from the edge closest to you till you reach the end. Press the edge to seal.
Cut the log into 12 equal pieces, roughly 1.5 inches wide.
Place into a greased tray, spread evenly apart.
Proof for 30-45 minutes until doubled and touching each other. Begin preheating the oven after 20 minutes to 200 C / 400 F / Gas Mark 6.
Bake the rolls for 25-30 minutes till golden and crispy on top. Brush with olive oil after baking and serve warm.
Tips for Cooking
You can use either a mixture of herbs for your pesto or just a basil pesto but ensure that the herb pesto does contain most of the basil as it is very aromatic and will contribute majorly to the final aroma of the rolls.
Ensure that the pesto you use has less olive oil. Store bought pesto will have a light layer of oil on top to prevent oxidation. Avoid using this oil as it will prevent you from rolling it properly. This pesto oil can be used later to brush onto the rolls once they are baked.
You can add other toppings into the roll as well, like cheese, olives, sundried tomatoes etc. Just ensure that they do not have too much moisture.