Jessica, the chill in the fridge allows the butter to firm up and also lets the gluten relax, which should make rolling out the dough easier. One helpful tip is to use a rolling pin to whack the dough and flatten it a bit after the comes out of the fridge. This makes the butter more pliable and the dough should be more workable. You can also try chilling for less time (15 minutes might work better for you). Making thin discs of dough (before refrigerating) might also help make this process easier for you. Good luck! Kye@KAF

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