1️⃣ In a medium bowl, combine the warmed milk and 1 tablespoon sugar. Sprinkle yeast over the milk and whisk to blend. Let sit until the yeast is foamy, about 5 minutes. 🥣

2️⃣ Add the eggs to the yeast mixture and whisk until smooth. 🥄

3️⃣ In the bowl of a stand mixer with a dough hook attachment, combine the remaining 4 tablespoons sugar, the flour, and the salt. 🍚

4️⃣ Add the milk mixture to the flour mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions. Knead on medium speed for 1 minute. Increase the speed to medium-high and knead until the dough is soft, about 5 minutes. (Add more flour, a tablespoon at a time, if the dough doesn’t come together.) 🍞

5️⃣ Brush a medium bowl with some melted butter. Place the dough in the bowl and brush the top with the remaining melted butter. Cover with plastic wrap. Let the dough rise in a warm, draft-free area until doubled in size, about 1 hour. ⏳

6️⃣ Once the dough has risen, punch it down, turn it out onto a floured surface, and roll it into a 10×15-inch rectangle (about ¼-inch thick). 🔄

7️⃣ Spray a 9×13-inch baking dish with nonstick cooking spray. 🧴

8️⃣ Spread the pesto over the dough. Top with parmesan, feta, spinach, sun-dried tomatoes, and mozzarella. 🌿🧀

9️⃣ Roll the dough up tightly, starting on the long edge. Using a very sharp knife, cut the log into 12 rolls. Place them into the prepared baking dish. Let rise in a warm place until doubled in size, about 40 minutes. 🔪

🔟 While the rolls are rising, preheat the oven to 350°F (175°C). 🔥

1️⃣1️⃣ Bake uncovered for 30-35 minutes. Remove the rolls from the oven and let them cool for 5 minutes. ⏳

1️⃣2️⃣ To make the butter topping, combine the melted butter with the garlic and salt in a small bowl. Brush the buttery topping over the warm rolls and sprinkle with parmesan cheese. Serve warm. 🍞🧄

Enjoy your delicious Pesto Feta Rolls! 😋