Sift the flour into a large bowl and add the salt, and then make a well in the centre for the liquid.
Add the yeast to the warm milk, just make sure the milk is not too hot, and give it a stir to dissolve the yeast.
Pour the milk into the well in the flour and add the honey and oil. Give it all a stir until it has come together.
Pour and rub a little oil on your hands and then onto a work surface. Tip the dough out onto the surface and knead it until smooth and elastic.
Pour about a tablespoon of oil into the bottom of the bowl, pop the dough in and turn it. Cover with clingfilm and pop it in a warm, draught free spot for a couple of hours.
Dust a baking sheet with flour. Tip it out onto a lightly floured work surface and knead to knock the air out.
Divide the mixture in half, and then divide each half into 3 equal pieces. Gently knead each piece into a ball, place onto the floured baking sheet. Leave at least an inch but preferably 2 between each dough ball.
Loosely cover the dough balls with a lightly oiled piece of cling film and put them back into that nice warm, draught free spot for at least an hour.
Preheat the oven to 220°C/425°F/gas 7.
Remove the cling film and place them into the oven. Bake for 20 minutes.