Dissolve yeast in warm water with 1 teaspoon of sugar.
Combine tomatoes, sugar, oil, herbs and salt. Stir in yeast mixture
Stir in as much flour as you can with a spoon. Turn out onto floured surface and knead for 3-5 minutes, using enough remaining flour to form a moderately soft dough.
Place dough in a lightly greased bowl, turning once to grease surface. Cover and chill for 2 to 24 hours.
Punch dough down. Divide in half. Cover and let rest for 10 minutes. Shape dough into golf-ball-size rolls. Cover and let rise until doubled (about 45 minutes)
Brush tops with the beaten egg mixed with 1 tablespoon water. Bake in a 400 degree oven for 12 to 15 minutes or until done.
Makes about 24 rolls
NOTE: Substitute one 14 1/2-ounce can peeled Italian-stlye plum tomatoes for the fresh tomatoes. Drain canned tomatoes, reserving liquid. Chop tomatoes then add enough reserved liquid to equal 1 1/2 cups.