Hi Kathleen, the lamintated dough should roll out fairly easily so I would recommend tapping on it a few times with your rolling pin to deflate the dough and make the butter a bit more pliable before you begin rolling it out. You can do this tapping on the dough while it's still wrapped from the refrigerator. Go gently when you first begin to roll out the dough, and then gradually increase the pressure on the dough as it softens and expands more easily. 

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