Hi Mark, the snap back is caused by a protein in the gluten called glutenin. To relax the dough it's imperative that the dough stays in the fridge for at least 30 - 60 minutes or even  longer. When rolling out the dough, if it continues to snap back, cover it with plastic and let it sit for 15 minutes. When you come back to it it will be much easier to work with. If it is not, then you probably added too much flour to the mix and the dough is too dry. Weighing is the most accurate way to measure your flour. If you don’t have a scale, take a look at this video to see how to measure flour. 

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