I saw a 'rough puff' technique that rolls(like for cinnamon rolls) rather than folds the laminated dough. I'm not doing the math on this but if you do the roll it twice/ roll to a rectangle, you'll have plenty of layers. I might be inclined to chill in between rolling since you are saving so much time anyway. I have made laminated dough one time using the traditional techniques and it occurred to me that there must be a faster way of achieving a similar result.

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