This recipe is a written technique for rolling in butter as used in danish pastry and croissants
Perform your butter into a square about 9x9 for small batches and 11x11 for large batches. If the butter feels melty or super soft chill it for just a few minutes.
Roll your chilled dough into a large rectangle between 1/4 and 1/2 inch in thickness. The size of your rectangle will depend on the amount of dough you are using but it should be about 3 times as long as it is wide.
Place the square of chilled butter on the lower 2/3rds of the dough leaving a small margin along all sides.
Fold the unbuttered third of dough over the center of the butter.
Fold the remaining third of dough over the top. The butter is now considered incorporated!
To start our folds we will rotate the dough 90 degrees. The short end of your new rectangle should be facing you. Repeat this rotation for each 3-fold to stretch the dough in all direction.
Roll the dough into a long rectangle.
Fold the dough into thirds by first folding the top third over the center then the remaining third up. Wrap the dough loosely with plastic wrap and chill in the fridge for 30 to 45 minutes. This was the first turn.
Take the dough from the fridge and place it so the short end of the rectangle is facing you. This is a 90-degree turn from the last time you worked the dough. Roll the dough into a long rectangle. Fold the top third down over the center and then the bottom third up. Cover loosely with plastic wrap and chill 30-45 minutes.
Repeat step 9 for third 3-fold. Chill the dough for 30 minutes.