Heat oil in a pan on medium heat and sauté garlic until it browns. Allow to cool fully, leaving oil in pan.
Mix yeast with sugar and water and allow to sit at room temperature until foamy, 5-10 minutes.
Combine all ingredients and mix with a blender equipped with dough hooks until the dough pulls away from the side of the bowl.
Turn out contents of the bowl onto a floured cutting board. Knead the dough with all remaining dry ingredients until fully incorporated.
Spray bowl with cooking spray, and place dough in the bowl. Cover with plastic wrap, and allow to sit in a warm place. Allow to rise until about doubled in size, about two hours.
Cut dough into 16 equal portions. Place on baking sheets sprayed with cooking spray, a few inches apart. Allow to rise at room temperature for at least an hour.
Preheat oven to 350° F. Whip egg with a tablespoon of water. Brush surface of each roll with mixture. Bake until toothpick can be removed cleanly from the rolls, about 30 minutes.
Remove rolls from baking sheets, and allow to cool slightly on a cooling rack.