In a small saucepan, gently heat the milk, butter, and honey over medium heat. Stir until melted and the mixture reaches 110°F. Let it cool if too hot.

Pour the warm milk mixture into a stand mixer bowl. Sprinkle the yeast on top and stir briefly. Add flour, eggs, and sea salt, beating on medium-low until a rough dough forms.

Remove the dough from the bowl and shape it into a ball. Place it in a greased bowl, cover with a damp towel, and let it rest for 10 minutes.

Lightly flour your surface and roll the dough into a large 12 x 18-inch rectangle. Spread the basil pesto evenly over it, leaving a 1-inch border.

Sprinkle the shredded mozzarella and grated Parmesan cheese over the pesto, then season with black pepper and fine sea salt.

Starting from the 18-inch edge, tightly roll the dough away from you, pinching the seam to seal it. Trim the ends and divide into 12 equal rounds.

Place the rounds in a greased 9 x 13-inch baking dish. Cover and let rise in a warm spot for 25 minutes. Preheat the oven to 350°F.

Bake the rolls for 15-20 minutes, until lightly golden and fully cooked. Brush with extra pesto right after baking.