Italian tomato rolls

In a large bowl, disslove yeast and 1 tbsp sugar in warm water, let stand 5 minutes. Add pizza sauce, 1/4 cup butter, egg, salt, basil, 2 cups flour and remaining flour to form a firm dough.

Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Punch the dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each piece into a 2 in ball. Place 2 inch apart on greased baking sheets. Cover and let rise until dough doubles, about 30 minutes.

Bake at 400°F for 10-12 minutes or until top is golden brown. Remove from pans to wire racks. Brush with remaining butter.