Roll with pesto sauce and cheese

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Dissolve the sugar in warm milk, add the yeast, mix, and let it sit for 10 minutes.
Add the flour, salt, softened butter, and egg.
Mix and knead a stretchy dough for approximately 10-12 minutes.
Cover with foil and let rise for 60-90 minutes.
Roll out the dough into a rectangular shape with a thickness of 5 mm.
Spread the pesto sauce over the entire surface, sprinkle with grated cheese, and roll tightly.
Cut the roll lengthwise with a knife, leaving 1.5 cm at one end.
Twist the braid by placing one half over the other alternately.
Place the braid in a baking pan lined with parchment paper, cover with plastic wrap, and let it rise for 15 minutes.
Sprinkle with seeds or nuts and bake for 30-40 minutes at 190°C, or until golden brown. Enjoy your meal.