Herbed Fontina Rolls with Marinara Sauce

Ingredients

• 3 to 3 1/4 cups (381 to 413g) bread flour, divided
• 3 tablespoons (6g) finely chopped fresh basil, divided
• 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
• 1 3/4 teaspoons (5.25g) kosher salt
• 1 teaspoon (2g) garlic powder
• 2 teaspoons finely chopped fresh thyme, divided
• 2 teaspoons finely chopped fresh oregano, divided
• 2 teaspoons finely chopped fresh rosemary, divided
• 1/2 cup (120g) plus 1 tablespoon (15g) whole milk, divided
• 10 tablespoons (140g) unsalted butter, softened and divided
• 1/2 cup (122g) plain, cooked, and mashed potatoes
• 3 tablespoons (63g) honey
• 2 large eggs (100g, divided)
• 5 3/4 ounces (161g) fontina cheese
• Makes 1½ cups
• 1 tablespoon (14g) olive oil
• 6 cloves garlic (30 grams, minced)
• 1 tablespoon (15g) tomato paste
• 1 (15oz) can (425g) crushed tomatoes
• 2 tablespoons (4g) chopped fresh basil
• 2 teaspoons (14g) honey
• 1 1/4 teaspoons (3.75g) kosher salt
• 1/2 teaspoon (1g) ground black pepper
• Flaked sea salt
• Crushed red pepper