Combine the water, yeast and sugar in the bowl of a stand mixer. Allow to stand for 5 minutes until it is frothy.
Add the flour and oil then allow to knead with the dough hook for 5 minutes on medium speed until the dough is smooth and soft.
Transfer the dough to a greased bowl, cover and allow to rise for an hour.
Line two sheet pans with parchment paper.
Preheat oven to 180°C/350°F.
Tip the proofed dough onto a floured surface. Roll into a large rectangle (approximately 1cm/½inch thick).
Combine all the garlic butter ingredients. Spread the butter onto the bottom half of the dough. Fold the un-buttered side over then gently roll out to flatten.
Cut the dough into long strips. Pinch the edges of the strips together. Holding an end in each hand, twist each strip of dough then curl into a roll.
Place the rolls onto the sheet pans, spacing them a few centimeters apart.
Place in the oven and allow to bake for 15-20 minute or until golden brown and cooked through.
Remove from the oven and brush with melted butter (optional). Allow to cool for 10 minutes then serve.