b'2ROLL BUTTER BETWEEN 3ON FLOURED SURFACE 4REMOVE TOP SHEET2 SHEETS OF WAX PAPER TO WITH FLOURED ROLLING OFPAPERFROM24 BY 17 RECTANGLE. TURN PIN, ROLL DOUGH INTO 36 BUTTER; INVERT OVEROVERFOREVENROLLING x 18 RECTANGLE. 2 / 3 O F D O U G H ,ANDLIFTTOPSHEET LEAVING1/2-INCHFREQUENTLYTOREMOVE MARGIN ON 3 SIDES.WRINKLES. CHILL. R E M O V E O T H E RSHEET.4 FOLD UNBUTTERED 1/3 5WITH ROLLING PIN, 6ROLL DOUGH TOOF DOUGH OVER MIDDLE 1/3; PRESS DOUGH TOGETHER 3 6 B Y 1 8FOLD OPPOSITE END OVER AROUND EDGES TO SEAL RECTANGLE.FOLDMIDDLE TO MAKE 12 BY 18 IN BUTTER. R E C T A N G L ERECTANGLE. CROSSWISEINTOTHIRDS TO MAKE 127WRAP WITH PLASTIC AND CHILL FOR BY18RECTANGLE30 MINUTES. REPEAT STEP SIX AND THEWRAPPING AND CHILLING PROCESS TWOMORE TIMES. DOUGH WILL KEEP 3 DAYSIN A REFRIGERATOR. ALLOW DOUGH TOFERMENT IN A REFRIGERATOR FOR AMINIMUMOF24HOURSBEFOREASSEMBLINGTHEDINNERROLLS.269'