Line an 8" round cake tin with parchment paper or use a silicone baking mat spraying the sides of the tin first. Arrange 12 frozen Rhodes rolls in the tin with 8 on the outside and 4 on the inside.
Cover with plastic wrap sprayed with cooking spray. Allow to rise for 3-5 hours until double in size.
Bake rolls at 350 degrees F for 15-20 minutes. Remove the rolls from the pan and place on a cooling rack. Immediately brush them with the pesto and allow to cool slightly before serving.
Want more pesto flavor? Toss the rolls in the pesto before placing them in the pan to rise. Then brush with more pesto once they come out of the oven. Need a bigger batch of rolls? You can make these in a 9 by 13 pan or on a cookie sheet instead of in a cake tin. About 20 rolls fit in the 9 by 13 and 24 rolls will fit on a cookie sheet.