For the Pesto Rolls

• In a large bowl, whisk together 3 ½ cups flour, yeast, sugar, and salt. 
• Then, add in the water. 
• Using a spatula, fold until mostly combined.  Sprinkle a little more flour if needed to not be sticky and form a ball.  
• Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. 

  *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
• Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
• While the dough is rising, make the pesto by adding everything from the filling into a food processor except the mozzarella cheese. Blend, scraping down as needed until well combined.
• Once doubled in size, pull out the dough and lay it out on a lightly floured surface.  
• Using a rolling pin, roll dough into an approximately 18×12″ rectangle.  
• Spread the pesto out evenly across the dough. Sprinkle the mozzarella evenly across the dough.
• Carefully roll into log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces. 

  *It's okay if some of the sauce comes out, but try to tuck and roll as you go along.
• Place into a greased jumbo muffin tins. Let rise for 20 minutes.
• Preheat oven to 375 degrees F.
• Once heated, place dish inside and bake in oven for 30-35 minutes or until dough is cooked inside.
• Remove rolls from oven when done and brush with vegan butter. Add any additional toppings.
• Store any leftovers in an air tight container.