By KitchenAid : Add flour, salt, sugar, yeast, oil and water to the bowl of your stand mixer.
Mix on slow speed for 8 to 10 minutes until you a have a smooth and elastic dough. Check your dough is ready by using the windowpane test.
BY HAND : Mix the flour, salt, sugar and yeast in a large bowl and make a well in the centre.
Add the oil and a little water. Mix well adding a little water at a time until you have formed a ball of dough.
Knead for 10 to 12 minutes until you a have a smooth and elastic dough. Check your dough is ready by using the windowpane test.
Place your dough in a large greased bowl and cover. Leave to rest in a warm place for at least one and a half hours or until doubled in size.
Transfer the dough to a slightly oiled work surface and divide into 95g portions, 12 balls. I like to weigh them to make sure they get an even bake but you can divide into 12 equal portions by eye if you prefer.
Shape into balls, cupping in your hands and place them on a large baking sheet about 2½ cm (1 inch) apart. Gently press the balls of dough to flatten them a little.
Cover with greased clingfilm / plastic wrap or a damp tea towel and leave to rise in a warm place for approximately 30 to 45 minutes.
Preheat your oven to 400°F / 200°C / 180°C / Gas Mark 6.
Dust risen rolls with flour just before baking.
Place in the oven for approximately 25 minutes, checking halfway through the cooking time and turning the baking sheet around if some rolls are browning too quickly.
Place on a baking rack to cool. Wait until cool before breaking apart.