Mix the yeast, salt, eggs, honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.

Mix in the flour, using a spoon until all of the flour is incorporated.

Cover (not airtight), and allow to sit at room temperature for about two hours.

Refrigerate for a least two hours before proceeding with the recipe.

Generously butter a 12 cup muffin pan.

Scoop up approximately ⅓ of dough*** and place on a well-floured work surface. Turn dough several times till coated with flour on all sides. Roll dough into a 10x18 inch rectangle. Spread evenly with pesto to within ½-inch of edges.

Beginning on one long side, roll the dough into a log and pinch edge to seal. Turn the dough so that seam is faced down.

Cut log into 12 portions, approximately 1-½ inches each. Place in prepared muffin cups with swirled sides up and down. Cover with a clean kitchen towel and allow to rise for 40-60 minutes or until doubled in size. When almost doubled, preheat oven to 350˚F.

Brush rolls with egg wash and place in oven. Bake for 20-25 minutes or until golden brown. Check rolls after 15 minutes. If they're getting too brown, cover with foil and bake for 5 more minutes to ensure that center will not be doughy.

Remove from oven and allow to cool for 1-2 minutes, then carefully transfer to cooling rack. When completely cool. transfer to an airtight container. May be frozen. Thaw and re-warm in a 325˚F oven for 5-8 minutes right before serving.