In a large bowl of a stand mixer fitted with the kneading hook, mix together 2 1/2 cups of the flour, the sugar, salt and instant yeast. In a measuring cup, combine the warm water with the oil, add this to the dry ingredients mixing well to combine. Knead until the dough comes together in a ball and is smooth. Grease a bowl and place the dough ball into the bowl, cover with plastic wrap and let rise until doubled,meanwhile, prepare 2 baking sheets by lining each with a sheet of parchment paper, set aside.

Place the dough on a floured surface and cut evenly in half; then cut each half in half again, and in half again, to make a total of 8 pieces. Dust a rolling pin and your rolling surface lightly with flour, take a piece of dough and roll into a rough circle shape about 1/4-inch thick and place the dough circle onto the prepared baking sheet, repeat with each dough ball, placing each on the prepared sheets (you can place them fairly close together as they don't spread much). With all your rolled dough on the baking sheets, using a teaspoon (not the measuring kind top each piece with a heaping teaspoon of pizza sauce (about as much as it will hold and spread it over the top, going as far to the edges as you can without it going over the sides. Top with a generous amount (1/4 cup-ish of shredded cheddar cheese. Repeat with all the buns. Preheat oven to 375° with the rack in the centre of the oven. Leave your buns to sit for about 20 minutes, or until they look puffy around the edges then bake for 18-20 minutes (for thin buns - longer if you made fewer, thicker buns). Remove from oven (and pop the second sheet into the oven and let stand for 1 minute, then remove buns to a cooling rack. These buns freeze well. To enjoy from the freezer, no need to thaw. Just place the frozen buns on a baking sheet and warm in a preheated 400° oven for 7 or 8 minutes.