In a large mixing bowl, combine yeast, flour, sugar and salt.

Slowly add water and mix in a stand mixer using the dough hook attachment for 6 minutes, until dough is smooth. (You can also knead dough by hand for 10 minutes, until smooth.)

Grease bowl with 1 tablespoon room temperature butter, place dough inside, cover with a damp kitchen towel or plastic wrap and let rise 1 hour, or until dough doubles in size.

Punch down dough and divide into 8 portions. Grease a 9-inch cake pan with 1 tablespoon butter.

On a very lightly floured surface start forming each portion of dough into the signature kubaneh shape by taking a bit of butter in your hand and smoothing dough out in a thin large circle. Spread some more butter (about 1 tablespoon per circle of dough) over the circle of dough, spread dough as thin as you can (a few rips in dough is fine) and then roll dough like a jelly roll. Once you have a long strip of rolled out dough, roll dough into a snail-like shape and place in greased pan. Repeat for all eight portions of dough.

Cover with plastic wrap or damp kitchen towel and allow to rise for 30 minutes.

Preheat oven to 350°F degrees.

Bake for 30 minutes, uncovered.