Detailed instructions. Lots of tips and tricks that people will learn only by making them over and over, but this is an excellent start for beginners. The only things I think are non-negotiable (from my experience) is that after the dough is made, it MUST go in the fridge for 6-12 hours to allow the dough to relax or you will be fighting the gluten on roll out. The butter and dough should be about 55 deg F (no warmer). Any colder and the american butter tends to shatter. After each fold, refrigerate for 30 minutes, no longer or the butter risks getting too cold and shattering. Then another 6-12 hours after the final folding. Oh and I just tried your ham and cheese! Don’t know why I didn’t think of doing this. I make a regular roll dough and make ham and cheese pockets but this is better because they are flaky instead of bready. Thank you again!

• Reply