In a large stand mixer bowl, add warm milk (110 - 115 degrees F), yeast, and 1 teaspoon sugar. Stir and let sit for 10 minutes, until frothy and foamy. This means the yeast is ready to be used.
Set up the dough hook in the stand mixer. With the mixer on low, add the remaining 1 tablespoon sugar, eggs, melted butter, dried herbs, garlic powder, and salt. Then gradually, one cup at a time, add the flour. Change the speed to high and mix/knead until a dough forms, about 8 minutes. The dough should be kind of sticky and pull away from the bowl easily as it is being kneaded. If too sticky, add more flour, ¼ cup at a time. If kneading by hand, prepare you dough in a large bowl and knead on a floured surface for about 20 minutes.
Turn dough onto a floured surface, and knead a few more times by hand, about 2 to 3 minutes. Grease a large bowl with some olive oil. Shape dough into a ball and place of greased ball, making sure to coat the dough with oil. Cover with plastic wrap and let rise in a warm environment until doubled in size, about 1 hour.
Punch dough and transfer to a clean working surface. Using a rolling pin, roll into 18x25 inch rectangle. Spread with the prepared sundried tomato pesto, leaving about ½ inch space in the borders. Starting from the long end, roll up the dough semi-tightly and press edges to seal.
Cut into 12 rolls and place them on a baking pan, leaving about ½ inch space between each roll. Cover with a towel and let them rise for about 30 minutes.
While rolls are rising, preheat oven to 350 degrees F.
Bake for 30-35 minutes until golden brown. Let cool slightly and serve. Enjoy!