In a large bowl, place flour, salt and mix until well combined.

In a small bowl or jug, mix lukewarm water with yeast and sugar. Let it rest for a couple of minutes until foamy.

Then pour the liquid into the dry ingredients, add the beaten egg and olive oil, and stir with a fork until roughly combined.

Transfer the dough onto a work surface, and knead for a couple of minutes until smooth.

Once you shape the dough into a ball, place it back into its bowl, cover with a damp cloth and let it rest in a warm place until it doubles in size (about 1 hour).

In a small bowl, mix pesto and garlic and set aside.

Once the dough is ready, place it onto a large sheet of parchment paper and stretch it out into a rectangular shape (about 10 x 12 inches).

Spread the pesto on half of the rectangle, then lift the other side of the parchment paper and fold the other half of the dough over the one covered with pesto.

Cut the rough edges, then with a pizza cutter cut the rectangle lengthwise into 4 large stripes.

Wrap the dough around your fingers into a loose knot leaving space in the center.

Place each roll onto a baking pan lined with parchment paper, brush them lightly with some egg wash, and let them rest for about 30 minutes.

Preheat the oven to 420°F/220°C.

Before putting the rolls in the hot oven, brush them again with egg wash and sprinkle with seeds and salt flakes if you wish.

Bake them for about 15-20 minutes until golden.