Remove the bottom of the springform pan and place a sheet of parchment paper over the round. Next, place the top of the pan back over the round, push it down, close the lever, and grease with a little bit of oil.
In the bowl of a standing mixer, put about three tablespoons of water, one tablespoon of sugar, and yeast, stir and let sit for 5-10 minutes.
Sift the flour into the yeast mixture, add two tablespoons of sugar and knead at a slow speed for one minute.
Gradually add oil while the mixer is working, then add the rest of the water and salt. The dough should be smooth and a little bit sticky. If the dough is not coming together add a tiny bit of water.
Grease the dough with a little bit of oil, cover with a kitchen towel, and let the dough rise until doubled (place it somewhere warm) for about an hour or two.
Preheat the oven to 350°F/180°C.
Separate the dough into 12-15 small pieces, cover with a clean towel, and let it rest for 10 minutes. Then, roll each piece of dough into a long rope.
Wrap the rope around your fingers into a loose knot. Then, wrap one end of the rope up and over the loop. Place the knotted rolls on the prepared pan and cover with a towel.
Let it rest until it has almost doubled in size (around 35-45 minutes).
Beat the egg with one tablespoon of water. Uncover the rolls and brush with a thin layer of egg wash.
Mix olive oil, garlic, and basil and set aside.
Bake for 15 to 20 minutes. The rolls are done when they are golden brown.
Brush the rolls immediately as they come out of the oven with the olive oil mixture.
Serve warm or at room temperature.