What does laminating the butter do as opposed to cutting it up and cutting it into the flour like in pie crusts or biscuits. Will chilling the butter before combining it with the flour do anything? What about chilling the the rolls before popping them in the oven? I know these are different from pie crusts and biscuits because those don't have yeast. Thanks Aaron, laminated dough generally has a lot more butter than pie crust or biscuits; and it makes long flakes as opposed to short flakes, so you get those big intact crunchy flakes of dough coming off when you take a bite - rather than just a general crumbly texture. Chilling the butter is a given when making laminated dough, even a semi-laminated dough like this one. if you don't work with cold butter, it'll just squish and ooze, and never holds its shape enough to help form flakes. You could try chilling the rolls, but I don't think it would make that much difference - so long as you're letting them rest/rise at cool room temperature, not in a warmish oven... PJH

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