Place all of the bread dough ingredients into the bread maker and let it do everything until the end of the first rising.
After the first rising, punch down the dough to deflate. Form back into a ball and lay seam side down. Cover with a wrung out towel and let rest for 20 minutes.
Combine the A) ingredients to make the basil mayonnaise.
After resting, spread out the dough while releasing the gas.
Use a rolling pin to spread it out to a 20 x 30 cm rectangle.
Leaving 1 cm clean on the top and bottom sides, spread on the basil mayonnaise.
Roll it up as tightly as possible without allowing air pockets and tightly seal the ends.
Use a knife to divide into 8. If you dust the dough with flour, it will be easier to cut. Wipe the knife clean between each cut.
Place the dough into aluminum cups. Let rise a second time at 35°C for 20 minutes. Preheat the oven to 200°C.
After the second rising, brush the surfaces with a beaten egg.
Top with pizza cheese and parsley. Bake for 15-17 minutes at 180°C and then they are done!
Use this plain bread dough Recipe ID: 1164854
Story Behind this Recipe
I had some basil pesto left over.
Adjust the baking time and temperature to suit your oven. If using a baking pan, make sure the dough is rolled tightly so no air gets in. Tightly and securely seal the ends after wrapping. If you don't, it will fall apart during the second rising.