Preheat your oven to 375°F. In your stand mixer, combine the instant dry yeast, warm water, and white sugar. Mix gently until well blended. Cover with a dish towel and let sit for about 5 minutes until frothy.

Add salt, freshly minced basil, and vegetable oil to the yeast mixture. Use your mixer to blend thoroughly.

Gradually add in the bread flour, one cup at a time, mixing well between each addition until all flour is incorporated. If the dough is sticky, sprinkle in more flour until workable.

Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Roll out the dough into a rectangle about 1 ½ inches thick. Roll it up like a cinnamon roll and place on a prepared cookie sheet. Cover with a towel and let rise for another 20 minutes.