It is important not to apply too much pressure to one particular area of the dough, as this will result in uneven layers of dough and butter, causing them to rise and bake unevenly Roll in long continuous strokes over the entire dough and make sure to roll over the ends Another crucial thing is to roll the dough for only 10 seconds at a time, then stop and check to make sure that the dough isn’t sticking to the silpat or table If the dough does not slide, stop rolling at once and dust more flour underneath to ensure that it will (this principle is the same for all rolled doughs) Also, if the rolling pin gets sticky, stop rolling and dust it and the top of the dough lightly with flour If the butter feels soft during the rolling and oozes out of the dough, it has become too warm Stop rolling immediately and place the dough-and-butter “book” in the refrigerator for 30 minutes If the butter breaks apart and looks like a cracked desert floor the butter is too cold or was not tapped enough to make it pliable In this case, stop rolling at once and leave the book on the work surface for 5 minutes, flipping it over every 2 minutes so that it will warm up evenly, then continue rolling it out Roll the dough out to a 12-inch square, then to a rectangle about ¼ inch thick, which should be about 18 inches long by 7ẵ to 8 inches wide If you are working on a fullsized silpat it will help to position your silpat vertically in front of you so that the short end is nearest to you Once you have obtained a ẳ-inch-thick rectangle, turn the ... it will (this principle is the same for all rolled doughs) Also, if the rolling pin gets sticky, stop rolling and dust it and the top of the dough lightly with flour If the butter feels soft during the rolling and oozes out of. .. rolling and oozes out of the dough, it has become too warm Stop rolling immediately and place the dough-and-butter “book” in the refrigerator for 30 minutes If the butter breaks apart and looks like...seconds at a time, then stop and check to make sure that the dough isn’t sticking to the silpat or table If the dough does not slide, stop rolling at once and dust more flour