I always have issues with my butter breaking into shards during rolling/folding. I was excited that this recipe had a temperature recommendation! Before every step I took the dough/butter temp and it was at 55F, but I still had the butter break into bits between the dough layers. They rise and bake well and taste phenomenal, I just don't get the honeycomb interior I'm chasing. Should I just let it warm up a little more? Or is there something wrong about my rolling technique?

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