In the bowl of a stand mixer, combine the warm milk, honey, and yeast. Stir, and allow to sit for 10 minutes to bloom.
Add the Flour, salt, and butter. Mix on low for a few seconds, then turn it up to medium and mix for 10-12 minutes. The dough will be taught, smooth and elastic.
Cover and let rise for 2 hours, or more than doubled in size.
Scrape the dough onto a lightly floured surface. Cut it into 20 pieces. They don't have to be perfectly equal, so just eyeball it.
Roll each ball in pesto to coat well. Arrange the pieces snuggly into the Bundt pan in one layer. Cover and let rise for another hour. Heat the oven to 375F.
Bake for about 30 minutes, until deep golden. Remove from the oven and let cool slightly for 20 minutes or so. Remove from the pan and serve with your favourite dipping sauce.
Store any extra bits in the fridge for up to 2 weeks, or in the freezer for up to 2 months. (but I doubt you'll have leftovers!)