Hi Patti, the method of smacking the butter is very traditional when making laminated dough's. The cold butter is stiff and can certainly be difficult to roll out, kinetic energy from the smacking of the rolling pin onto the butter is then converted to thermal energy warming the butter just slightly to get the perfect temperature. You can cutter the butter smaller and then chill the pieces and use the smacking method just with a little less effort. Happy Baking!

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