In medium-sized pot on medium-high heat, bring water, 1/2 cup (8 tablespoons) olive oil, 1/2 teaspoon salt, and sugar to boil, stirring periodically. Remove pot from heat and stir in matzo meal.
Mix in eggs, one at a time.
Using slightly dampened hands, form two inch round balls of dough and place them right up against each other in greased 7-inch skillet.
Bake for 10 minutes. Lower heat to 325°F and bake for another 40 minutes or until toothpick inserted in the center comes out clean.
While rolls are baking, mix olive oil, basil, 1/2 teaspoon salt, and garlic in small bowl. Once rolls are done baking, brush with garlic mixture and serve immediately.