In the bowl of a stand mixer fitted with a dough hook, whisk together flour, yeast and salt.

With mixer running on low speed, add 1 egg and butter then slowly pour in milk.

Once incorporated, increase speed to medium and continue kneading dough for 10 minutes until dough is smooth and elastic.

Transfer dough to a lightly oiled bowl and cover with plastic wrap. Rise at warm room temperature until doubled in size, 1 1/2 - 2 hours.

Remove dough from bowl to a lightly oiled work surface.

Deflate the dough then roll it to a 12x18-inch rectangle.

Spread dough with pesto up to 1-inch all around. Sprinkle sun dried tomatoes over pesto then sprinkle on 1/4 cup parmesan cheese.

Starting from the one long edge, tightly roll into a log. Pinch seam together to seal.

Cut log into 12 even pieces and place on a parchment lined baking sheet.

Cover lightly with plastic wrap and rest at warm room temperature for 1 hour or until puffed.

Preheat oven to 350°F.

Whisk remaining egg with a teaspoon water. Gently brush rolls with egg wash and sprinkle tops evenly with remaining parmesan cheese.

Bake in preheated oven 22-25 minutes, until golden brown and baked through. Serve immediately.