Add sugar and yeast to warm water, whisk and leave to stand for 10 minutes or until beginning to froth.
Sift flour and salt together. Make a well in the centre of the flour and pour in the oil and the frothy liquid.
Mix together until forms a ball of dough. Knead on a lightly floured surface for several minutes until dough feels smooth and elastic.
Put dough ball into a very lightly oiled bowl, cover with cling film and place somewhere warm (an airing cupboard or on simmering dome of the AGA).
When doubled in size (this takes 45 minutes to 1 and 1/4 hours depending on how warm it is) knead the dough again for several minutes then make into four rolls and put on a lightly oiled and floured baking sheet.
Place sheet in a large plastic bag and leave somewhere warm again for about 30 minutes until almost doubled in size again.
Bake in a hot oven 250 C / Gas 9 for about 10 minutes until golden. Cool on a wire rack.
AGA - Prove 30 minutes on dome in large bag with cup in middle to hold bag off rolls.
Bake - on baking sheet on grid shelf on floor of roasting oven. Throw at least 1 ice cube onto bottom of oven. cook for 9/10 minutes.
This works well on the Dough programme of my bread maker. Just make sure you put all the liquid in first and then the other ingredients on top. Take out when programme finishes and then continue from step 9.