Hi, Jess. This dough is a little on the floppy side, and it's a bit of a dance for it to be firm enough to hold itself together and soft enough to extend as you ask it to take on the longer dimensions. The best advice I can give you it to have the butter be pretty pliable; you should be able to dent it with your finger with very little effort. The other thing to do is to do only one roll and fold, then put the dough in the refrigerator for 20 to 30 minutes. Set a timer! You don't want the butter to get hard, only for the whole package to firm up a little bit and the dough to rest. Spacing things out with more time outs than less should get you where you want to go. Susan

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