Activate the yeast: In a bowl whisk the yeast, sugar and warm water together. Stir and let it sit for 10 minutes until the yeast foams up.
Make the dough: In the bowl of your mixer, mix the flour and salt together. To it, add egg, butter and yeast mixture. Mix using paddle attachment until it's all well incorporated. The dough will be a bit soft.
Rise: Place the dough into a well oiled bowl, cover up with plastic wrap and let sit until doubled in size, about 1 to 2 hours.
Preheat the oven: Preheat your oven to 400 F degrees. Line a baking sheet with parchment paper.
Cut & Roll: Punch down dough to let out some of the air and knead it a couple times. Roll it out a bit so that it's about 1/2-inch in thickness, then cut the dough into 15 long pieces, as seen in the pictures. Roll each piece into long ropes about 8 inches long and tie each rope into a knot. Place on the prepared baking sheet. Repeat with remaining dough.
Finish & Bake: Mix the butter ingredients together and brush generously over the knots. Let the knots rest for another 10 minutes then bake for 9 to 12 minutes or until golden.
Serve: If there's any garlic basil butter left, brush again on knots before serving.