Put all ingredients in a bowl (or mixer with a plastic blade) knead the dough until smooth, elastic and shinny. Cover with a wet towel and put aside for 30 min.
Knead the dough again until the dough is very flexible and absolutely non-stick. Again cover with a wet towel and put aside for 30 min.
Knead the dough again. Divide into 12 equal size balls (about the size of a tennis ball). Cover with a wet towel for another hour.
ROLLING: For the rolling prepare 150 g of very soft butter / margarine (heat in microwave for a short period). Grease the working area. Roll out the dough ball to a square leaf as large and as thin as you can. Stretch the rolled dough a little with your hands. Spread soft butter / margarine over the dough and fold it : a third of the leaf fold to the center the other third on the first (as in puff pastry). You'll get a long rectangle with three layers. start rolling from the nearest narrow side to the next. You'll get a bun sized roll.