Add the warm water, sugar, oil, salt and yeast to a large bowl and allow to sit for 10 minutes.
In a large mixing bowl add 2 cups of the flour and pour the yeast mixture into flour and mix with a stand mixer.
Add the egg and continue to mix until combined
Slowly add the remaining flour and knead for 5 minutes using the bread hook.
Place the dough into a greased bowl and cover with a towel and allow to proof until doubled in size. Place the proofed dough on a well-floured surface and roll into a 12–14 inch log. Using a food scraper, cut into 12 equal pieces.
Roll each piece of the dough into a snake that is approximately 8-10 inches long Tie each snake into a knot. Tuck ends under bottom.
Allow to proof for 20 minutes before baking. Preheat the oven to 375°F while the dough proofs.
Bake for 18-22 minutes or until golden brown.
Remove from the oven and brush with the garlic butter spread while still hot.
In a small bowl, whisk together the butter, garlic, Italian seasoning and salt.
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