In a bowl, mix together flour, sugar, salt and yeast.

Add water and mix to form a sticky dough.

Knead the dough on counter for ten minutes until smooth and elastic.

Place it in an oiled bowl, cover with cling film and set aside for 1 hour or until double in volume.

Now punch down the dough and divide it into 8 equal portions.

Roll each portion into a tight ball and place them on the counter.

Cover with cling film and let it rest for 15 minutes.

Apply butter on both sides of the ball and start stretching it. Stretch it as thin as possible with the help of butter.

A small hole here and there is not a proble.

Once the ball is stretched thin, fold it like a letter to make a long rectangle.

Starting from one edge, roll it into a tight cylinder.

Now slice the cylinder into two.

Grease an 8" springform tin with butter and place the rolls cut side up.

Repeat it with the remaining seven rounds.

Once the tin is filled with the rolls, cover it with cling film and set aside for 30 - 45 minutes.

Now melt a tablespoon of butter and apply on top of the rolls.

Preheat oven to its lowest temperature setting.

Cover the spring form tin with an aluminium foil both on top and the bottom.

Bake the rolls for 8 - 10 hours or until nicely browned.

Allow it to cool in the pan itself.

Serve it with a spicy side.