Switch the oven on to its lowest setting (so it is just on but not necessarily at a temperature setting) - for me that is 50 degrees fan

Place the dry ingredients into a large bowl and mix to combine

Add the oil, vinegar and water and mix to form a dough. Make sure the water isn't too hot or it will kill the yeast. You are looking for it to be body temperature. One way to test that is to pour it over your wrist. It should feel neither hot or cold.

Leave to one side while you prepare two baking trays with re-usable non stick liner (or rub with oil)

With oily hands divide the mixture into 8 balls

Roll the balls between your hands to form a smooth ball and place on the prepared baking tray

Repeat until all the dough has been used up

Rub each roll with additional oil

Place the buns into the warm oven and set the timer for 20 minutes

After 20 minutes turn the oven up to 230 degrees C (210 degree fan) without removing the buns and cook them for around 25 minutes until golden and sounding hollow when tapped

Cool completely before cutting