In a mixing bowl, combine warmed whole milk, 1 tablespoon of sugar, and active dry yeast. Allow to bloom for about 5 minutes until frothy.

Whisk in the eggs until well blended, creating a smooth base.

In a stand mixer, combine flour, kosher salt, and the remaining sugar. Pour in the milk mixture and softened butter. Knead on medium speed for about 5 minutes until soft and slightly sticky.

Transfer dough into a buttered bowl, cover with a cloth, and let rise for about 1 hour until doubled in size.

Punch down the dough and roll it out into a 10x15 inch rectangle. Spread pesto, then sprinkle with Parmesan, feta, spinach, sun-dried tomatoes, and mozzarella.

Roll tightly into a log. Cut into 12 equal pieces and place in a greased baking dish. Cover and let rise for 40 minutes.

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

Melt butter, mix in minced garlic and a pinch of salt. Brush over warm rolls and sprinkle with extra Parmesan.