In a large mixing bowl, combine 4 cups of flour, 2 packets of yeast, 1 cup of warm milk, and 1/4 cup of melted butter. Stir until a shaggy dough forms.

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

In a blender, add 2 cups of spinach, 1 cup of basil, 3 cloves of garlic, 1/4 cup of pine nuts, and 1/4 cup of olive oil. Blend until smooth.

Pour the prepared pesto into the dough and knead to combine.

Divide the dough into portions and shape into shamrock shapes on a lined baking sheet.

Let the rolls rise covered for about 30-45 minutes until doubled in size.

Preheat the oven to 375°F (190°C) and bake the rolls for 20-24 minutes.

Brush with melted butter after baking, then let cool slightly before serving.