Add the milk, honey, and yeast to a large mixing bowl and whisk to combine. If your milk is cold before beginning, it can be heated until skin-temperature before use.
Set aside for the yeast to bloom (foam or bubble), about ten minutes. Once it has, whisk in the olive oil.
3 tablespoons olive oil
Add the flour and salt to the bowl and mix with an electric mixer or by hand until a rough dough forms.
400 grams spelt flour*, 1/2 teaspoon sea salt
Knead by hand for 8-10 minutes, or with an electric mixer for 5-6 minutes, until the dough is smooth and elastic. With a damp hand, tuck the dough under itself to form a smooth ball in the mixing bowl.
Cover and set the bowl in a warm, draft-free place for the dough to rise until doubled in size, about one hour.
Once the dough has risen, turn it out onto a floured work surface and shape it into a rough ball. Roll out to a rectangle about 30x40cm (12x16 in.), making sure the dough isn't sticking to the counter.
Grease a large baking dish with some olive oil and set aside. Spread the pesto in an even layer over the dough, then roll from the long edge to make a spiral. Cut into 12 equally sized rolls and place into the baking dish.
200 grams pesto
Cover and set aside to rise for about 20 minutes, until puffy but not doubled in size. While the rolls are rising, preheat the oven to 180°C (350°F).
Once the buns have risen again, bake for 20-25 minutes, or until lightly golden and the centre springs back when lightly touched. Cool for at least 20 minutes before serving.
Notes
* Use up to half whole grain flour. Substitute white all-purpose flour if preferred.