Mix flour and salt in the bowl of a stand mixer (fitted with paddle attachment).
Make a well in the center and on the lowest speed, pour in water. Gradually add more water to make a firm dough.
Turn out dough onto a lightly floured surface and knead the dough until smooth (about 3 minutes). Place in bowl and cover. Let rest for five minutes. Repeat this step two more times.
Divide dough into 8 pieces and let rest in the refrigerator for about 2 hours.
Take 1 portion of dough and knead it into a flat disc. Run through a pastor roller on the widest setting. Fold it into three (like a letter). Turn the dough 90 degrees and run through the roller again on a slightly narrower setting. Repeat process until the pasta roller is on the narrowest setting.
Place dough along the top of the worktop. Gently pull at the dough to increase the width of the of the strip. Brush very lightly with softened butter.
Tightly roll up the dough, slightly stretching the dough while pulling it toward you as it is rolled. Gently pull the roll to make the log longer and thinner.
Roll out another portion of dough same as the first one. Place the previously rolled dough at the end of the new strip(after brushing with softened butter). Extend roll using the previous rolling technique.
Repeat until all 8 portions of dough have been rolled out, stretched, brushed with butter, and then rolled together to make one large roll.
Brush the entire roll with butter, wrap in cling wrap, and leave to chill for at least 2 hours. Overnight chilling is preferred if an option.