Lock in

for the butter block
cut a chunk of butter long ways
cover with plastic wrap
POUND butter
rotate. roll. should be rectangular
should be half the size of the dough


Butter should be half the size of the dough.
Goes in center
Fold up sides
Cut off extra sides and place in center to cover up any showing butter
Press down gently with rolling pin so butter and dough connect
Roll out to *almost* half sheet pan size
-can move on to turns