Cheese & Pesto Whirls

1. **Prepare the Dough:** In a large mixing bowl, combine 450g strong white bread flour, 7g fast-action dried yeast, 1 tsp golden caster sugar, and 1½ tsp fine salt. Add 280ml warm water and 2 tbsp olive oil. Mix until a dough forms. If the dough is too dry, add the remaining water.

2. **Knead the Dough:** Transfer the dough to a floured surface and knead for 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.

3. **First Rise:** Place the dough in a lightly oiled bowl, cover with cling film, and let it rise in a warm place for 1-3 hours until doubled in size.

4. **Prepare the Filling:** While the dough rises, drain and roughly chop 240g semi-dried tomatoes. Grate 100g mozzarella and 50g Parmesan. Set aside.

5. **Roll Out the Dough:** Once risen, punch down the dough to release air. On a floured surface, roll it out into a 40x30cm rectangle.

6. **Assemble the Whirls:** Spread 150g fresh pesto evenly over the dough. Sprinkle the chopped tomatoes, grated mozzarella, grated Parmesan, and a handful of fresh basil leaves over the pesto.

7. **Form the Rolls:** Starting from one long side, roll the dough tightly into a log. Slice into 12 equal pieces.

8. **Second Rise:** Place the rolls on a parchment-lined baking tray, cut-side up, in a 3x4 formation. Cover loosely with oiled cling film and let them rise for 30 minutes to 1 hour until nearly doubled in size.

9. **Preheat the Oven:** While the rolls are rising, preheat the oven to 200°C (180°C fan) or gas mark 6.

10. **Bake:** Once risen, remove the cling film and bake the rolls in the preheated oven for 35-40 minutes until golden brown and the centers are cooked through.

11. **Cool:** Remove from the oven and let the rolls cool for at least 10 minutes before serving.

12. **Serve:** Enjoy warm or at room temperature as a savory snack or accompaniment to meals.