Warm the whole milk to 105°F-115°F. Combine with 1 tablespoon of sugar and sprinkle active dry yeast on top. Let sit for 5 minutes until foamy.

In a separate bowl, whisk eggs until smooth.

In a stand mixer, combine remaining sugar, all-purpose flour, and kosher salt. Add foamy yeast mixture and softened butter. Knead at medium speed for 5 minutes until smooth.

Transfer dough to a buttered bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.

Punch down the risen dough, roll it out to 1/2 inch thick, and spread pesto over it. Sprinkle with filling ingredients evenly.

Roll dough tightly, seal, and cut into equal pieces. Arrange in a buttered baking dish and cover to rise for 40 minutes.

Preheat oven to 350°F. Bake rolls for 30-35 minutes until golden brown.

While baking, melt butter and add minced garlic. Brush garlic butter over warm rolls and sprinkle with Parmesan before serving.