Place water, V8 or tomato juice, 3 tablespoons olive oil, sugar,
salt, egg, pesto, sun-dried tomatoes, flour, and yeast in bread pan of your
bread machine. Select dough setting and press start. NOTE: Depending on how much
oil is in the pesto, you might need to add additional flour. Check the dough
(don't be afraid to open the lid). It should form a nice elastic ball. If you
think the dough is too moist, add additional flour (a tablespoon at a time). The
same is true if the dough is looking dry and gnarly. Add warm water (a
tablespoon at a time).
When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface.
(I use a nonstick cooking spray). Form dough into an oval, cover with a cotton towel and let rest for 10 minutes.
After resting, grease a large bowl; add dough, turning to coat entire surface. Cover bowl with towel and let rise in warm area until doubled, about 1 hour.
To Make Garlic Oil: In a small saucepan over medium heat, heat 2
tablespoons olive oil just until warm. Stir in the 1 to 2 chopped garlic cloves. Remove from heat and cool.
Preheat oven to 375 degrees F. Lightly grease six muffin cups.
Gently punch dough down. Knead until smooth. Divide dough into six (6) equal pieces. Shape each piece into a ball, pulling edges under to create a smooth top. Place rolls, rounded side up, in prepared muffin cups. Using scissors, snip 1/2-inch deep "X" into top of each roll. Cover with a towel and let rise in a warm area until doubled in volume, about 20 minutes.
Gently brush rolls with the prepared and cooled Garlic Oil. Bake until golden brown, approximately 15 to 20 minutes.
(A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and brush again with garlic oil. Transfer rolls to a wire rack and cool slightly before serving.
Makes 6 rolls.
