Cover it with an additional sheet of wax paper and then, using
your cold rolling pin, roll the dough out into a 1/4 - inch thick sheet.
Not exact matches
With your
rolling pin pound the
cold butter to soften it a little.
Place a block of 227 g
cold salted cutter or cultured butter between 2 sheets of parchment paper, then bash it with a
rolling pin.
With a
rolling pin, pound the butter until it's pliable but still
cold.