Mix the dry ingredients together in a medium-large mixing bowl
Mix in the milk until combined (it’ll form a stiff dough) and then gradually knead in the oil
Knead for about 10 minutes, until the dough is smooth and firm (you can use an electric mixer for this with a dough hook)
Shape the dough into a round and place in a well oiled mixing bowl. Cover with a plastic bag and leave in a warm place to rise until it has doubled in size (about 1 hour)
Tip the dough out of the bowl onto a clean floured work surface and deflate the dough with your finger tips
Separate the dough into 8 equal pieces and shape them into rounds
Place onto a floured wooden board (try to keep plenty of space between each roll as they will grow)
Cover the board with a plastic bag and leave the dough to rise until doubled in size (about 30-45 minutes)
Meanwhile, preheat the oven to 250 degrees (fan) and prepare a flat baking tray in the middle of the oven
OPTIONAL: want extra crispy outer? Place a deeper baking tray at the bottom of the oven and get a kettle of just boiled water ready next to the oven.
Moving quickly - take the hot flat baking tray out of the oven and place your rolls on it, and stick back in the oven
If you are using the kettle, pour the just boiled water into the deep tray at the bottom of the oven straight after putting the rolls in the oven. & Shut the oven quickly. The hot water should cause a load of steam in the oven which will help give the outside of the rolls an extra yummy crispiness
Bake for about 10 minutes and then turn the oven down to 200 degrees, and cook for a further 15-20 minutes
Tap on the bottom of the roll to check it is cooked, if it sounds hollow, you’re good!
Leave to cool and store in a dry place for a couple of days, although they are best eaten the same day!