In a large bowl, combine the water, oil and yeast and let it sit for 5 minutes.

Add the flour and salt and mix vigorously with a spatula or with a stand mixer fitted with a dough hook, for 5 to 10 minutes or until the dough is shiny and slightly elastic (it will be sticky and wet).

Put the dough in an oiled bowl to prove in a warm place for 30 minutes, then stretch it with oiled hands and fold it onto itself and leave to rest, back in the bowl for 1 hour.

On a lightly floured surface, use a large knife to separate the dough into 8 equal-sized pieces. Shape into slightly oval shaped rolls and place on a large baking tray lined with baking paper. Prove in a warm place for another, or until the rolls have doubled in size.

When there’s 30 minutes of proving time left, place a small roasting tin in the lower half of the oven. Preheat the oven to 220C/200C fan/gas 7.

Once the dough has proven, you will notice that air bubbles will have formed - don’t burst them, they hold the secret to the formation of the holes in the rolls! With floured hands, dimple the tops of each roll lightly.

Place the baking tray with the rolls into the oven, pour the cold water into the roasting tin to create steam, close the oven door and bake for 25 minutes or until risen, golden and the bottom sounds hollow when tapped. Cool on a wire rack at room temperature for at least 1 hour before eating. Enjoy cold or warm through in the air fryer at 180C or oven at 200C/180C fan/gas 6 for 3 minutes (sprinkle the rolls lightly with cold water before warming through).