Combine the wet ingredients and the basil, mix well.
Add the flour, then the salt, and knead the dough until soft and smooth.
Leave to rise for 4-8 hours. If you are trying to make your work easier for tomorrow, let rise for 2 hours, cover and stick it in the fridge to ferment overnight. When you take it out, let it warm up a little and then move on to the next step.
For those of you who benefit from step by step process pictures, there’s a collage below the directions with pictures starting at this point.Divide the dough in 16-20 even balls and arrange evenly in greased containers. I’ve done 2 pie dishes as well as one 9×13 sheet (pictured with this recipe). Cover so it doesn’t start forming a skin!
Make up the topping in a glass bowl, let sit at room temp until you’re ready to bake.
Let rise for an additional hour or so in a warm oven (my oven stays at 105o with the light on), then remove from the oven. It should be a bit puffy but not overproofed. It will rise a bit more while baking!
Preheat the oven to 350 degrees. If your oven takes more than 10-15 minutes to preheat, you may want to take the rolls out of the oven a little earlier than an hour in Step 6!
Stir the topping and brush most of it on top of the rolls, then stick in the preheated oven to bake for 22-25 minutes.
Once done, brush the rest of the topping on so it has a little shine. These rolls do not get very dark, if you want them darker you may turn the broiler on for a minute. But don’t forget them and make them burn…