2 h. 45 min.
In a large bowl, mix together the flour, yeast, sugar and salt. Stir the oil into 280 ml of warm water then stir the liquid into the dry ingredients. Knead the mixture on a lightly oiled surface with your hands for 10 minutes or until smooth and elastic.
Leave the dough to rest in a lightly oiled bowl, covered with oiled clingfilm, for 1 – 2 hours or until doubled in size.
Knead it for 2 more minutes then split it into 12 even pieces and shape into rolls. Transfer the rolls to a greased baking tray and cover with oiled clingfilm. Leave to prove for 1 hour or until doubled in size.
Meanwhile, preheat the oven to 220°C (200 fan) | 425°F | gas 7.
Cut a cross in the top of each roll and transfer the tray to the top shelf of the oven. Quickly throw a small cupful of water onto the oven floor and close the door. Bake for 15 – 20 minutes or until the rolls sound hollow when you tap them underneath. Transfer to a wire rack and leave to cool.