Tip the flour, yeast, sugar, salt, and oil into a large bowl. Pour in 325 ml of warm water and mix with a spatula or your hands until the mixture comes together as a shaggy dough. Ensure all the flour is incorporated.

Cover the bowl and let the dough rest for 10 minutes to allow the flour to hydrate.

Lightly oil your work surface and tip the dough onto it. Knead for at least 10 minutes until the dough becomes tight and springy. If using a stand mixer, use a dough hook for 5 minutes.

Shape the dough into a ball, place it in a clean, oiled bowl, and cover with a damp tea towel. Let it rise in a warm place for 1 hour, or until doubled in size.

Once risen, lightly flour your work surface. Punch down the dough to release air, then roll it into a long sausage shape. Halve the dough, then divide each half into four equal pieces to make eight portions.

Roll each piece into a tight ball and place them on a lightly floured baking tray, leaving space between each ball for rising.

Cover the tray with a damp tea towel and let the rolls prove for 40 minutes to 1 hour, or until they are almost doubled in size.

Preheat the oven to 230°C (210°C fan)/Gas Mark 8. Lightly dust each roll with flour if desired, or brush with milk or beaten egg for a shiny finish.

Bake for 25–30 minutes, rotating the tray halfway through if needed, until the rolls are light brown and sound hollow when tapped on the base.

Remove from the oven and allow to cool on a wire rack for a few minutes before serving.