Sun-dried Tomato Pesto Swirl Rolls

1. In a small bowl mix together the warm water and yeast, let sit for about 10 minutes until foamy.

2. Measure out vinegar into a liquid measuring cup and then fill the cup to the 2-cup line with milk. Set aside.

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.

4. Now add the yeast mixture and milk mixture to the flour and mix well.

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.

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.

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.

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.

9. Spray a 9×13 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.

10. Preheat your oven to 400ºF. When it’s all ready, bake for 15-20 minutes until browned on top. Enjoy!

Adapted from Willow Bird Baking.