Italian Tomato Rolls - cooking recipe

Ingredients

1 tsp. plus 2 Tbsp. sugar, divided
1/4 c. warm water
1 pkg. (1/4 oz.) active dry yeast
1/2 c. pizza sauce
1/2 c. water
1 egg
1/4 c. melted butter or margarine
1 tsp. salt
3/4 tsp. dried basil
3 to 4 c. all-purpose flour

Preparation

Combine the 1 teaspoon sugar, the warm water and the yeast in a small bowl. Stir to mix and then set aside until mixture becomes bubbly.
In large bowl, combine the remaining sugar, pizza sauce, water, egg, melted butter, salt, and basil.
Mix well. Add 1 cup flour and the yeast. Mix well.
Gradually add the remaining flour until a moderately firm dough is formed.
Turn the dough onto a lightly floured surface and knead until it is no longer sticky. This sometimes take 4 to 5 minutes.
Place in a large oiled bowl and turn the dough so that all surfaces are oiled.
Cover and allow to rise in warm place until doubled, about 1 hour. Punch down the dough and pinch off portions about the size of a golf ball.
Roll into balls (or shape as desired) and place on a greased baking sheet.
Cover with towel and set in warm place until doubled.
This will probably take about 45 minutes. Bake at 400 degrees for about 8 to 10 minutes or until rolls start to brown on top. Brush generously with butter or margarine.
Place a piece of aluminum foil loosely over the top of the rolls and continue baking for an additional 2 to 3 minutes or until rolls are fully cooked.
Remove from oven and brush again with melted butter.