Tomato Basil Rolls

Spread your tomatoes out on a foil lined, lightly oiled, sheet. Sprinkle with the salt and bake at 400F for 5 minutes. Allow to cool.

Put your starter in your bowl, stir in the tomatoes and the water. Incorporate the flour a little at a time. Mix thoroughly.

Cover and let sit one hour. Remove the foil from your baking sheet and line it with parchment or a silicon mat.

Add the salt, sugar, and basil to your dough. Knead the dough on medium speed and add additional flour a little at a time until it starts to form a doughy ball.

Turn out onto a lightly floured board.
Knead, adding a little flour as needed, until you have a smooth, elastic ball.

Put in your oiled container, cover, and let rise until doubled, about 1-2 hours in a warm spot.

Pull out on to your lightly floured board and press down. Use a sprinkling of flour on your board and the dough as you work if needed, the dough is bit sticky.

Divide into 2-5 oz. rolls (2 oz. are good for dinner rolls, 5 oz. rolls are good for small sandwiches) and line up, not quite touching, on your baking sheet. Brush each lightly with oil and let rise until doubled, about 1 1/2-2 hours.

Preheat oven to 350.

Bake for 30 minutes, spritz with water, and bake another 5-10 minutes.