In a mixing bowl, combine 4 cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of active dry yeast, and 1 teaspoon of salt. In a small saucepan, heat 1 cup of milk and 1/4 cup of butter until warm (about 110°F). Pour the warm mixture into the flour mixture along with 1 beaten egg, and stir until a dough forms.

Transfer the dough onto a floured surface and knead for 8-10 minutes until it’s smooth and elastic. Shape the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Let it rise in a warm area for about 1 hour, or until it has doubled in size.

In a food processor, combine 2 cups of fresh spinach, 1 cup of fresh basil, 2 cloves of garlic, 1/4 cup of pine nuts, and 1/4 cup of parmesan cheese. Slowly drizzle in 1/2 cup of olive oil while blending until smooth.

Once the dough has risen, punch it down gently and roll it out on a floured surface into a rectangle, about 1/2 inch thick. Spread a generous layer of the prepared garlic pesto over the surface. Cut the dough into strips, then into shamrock shapes.

Place the shaped shamrock rolls on a baking sheet lined with parchment paper. Cover them with a cloth and let them rise for another 30 minutes in a warm area.

Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for about 24 minutes, or until they are golden brown and fragrant.

As soon as you take the rolls out of the oven, brush the tops with 2 tablespoons of melted butter for extra softness and shine.