Prepare the pan:

• 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.