Pesto and cheese bread rolls

I recently posted my first proper attempt at bread, sundried tomato and rosemary focaccia rolls. Here is my second go at bread - this time for bread filled with pesto and cheese, rolled up into a log and cut into slices before baking. The smell that fills the house when these are in the oven is amazing! Tonight I'm serving them with another homemade, autumnal soup - roasted red pepper, sweet potato and chickpea (slow roasted for an hour or so with a little olive oil, honey, chilli and thyme, then puréed with some chicken stock). How to make a wintery evening yummy! 

Ingredients

½ cup (125ml) warm water
½ cup (125ml) warm milk
1 egg, lightly beaten
125 g butter, melted
2 tbsp white sugar
1 tsp salt
4 cups (600g) bread flour – plus up to 150g extra, if needed
1 sachet instant dry yeast
200g pesto

200g mature cheddar cheese, finely grated

Olive oil, for greasing
1 egg, beaten (for egg wash)

Method

1. Place the water, milk, 1 beaten egg, melted butter, sugar, and salt in a mixing bowl and mix together a little. 
2. Add the flour on top of all the liquid mixture and sprinkle the yeast on top. 
3. Using the dough hook of your electric mixer, knead the bread mixture on speed 3 until the dough is smooth and elastic (approximately 5 - 7 mins). Add a little extra flour if needed.
4. Meanwhile, use a little olive oil to lightly grease a 9 x 13 inch tin, a large bowl and one side of a large piece of clingfilm to cover it. 
5. Place the dough in the greased bowl and cover with the greased clingfilm. 
6. Allow the dough to prove until doubled in size, approximately 1 hour in a warm area.
7. Turn the dough onto a lightly floured surface and roll into a 12 x 20 inch rectangle. 
8. Spread the surface evenly with pesto, leaving a 1 inch gap around the edges.
9. Sprinkle the grated cheese evenly over the pesto.
10. Beginning with the long side, roll the dough up, and pinch the seam to seal the end. 
11. Cut the log into 12 equal slices and place them, cut-side up, in the greased tin. 
12. Cover the tin with lightly oiled clingfilm and allow to prove for 30 minutes.
13. Preheat the oven to 190°C. 
14. Brush the top of each roll with egg wash, then place in the preheated oven to bake for 20 minutes or until golden brown.

Adapted from Savory Sweet Life