The “roll-in” method is the description for what you do when you laminate dough for croissants, Danishes and puff pastry. Effectively you’re “rolling” butter into a flour-and-water dough. Personally I think of it as “folding” it in, but there you go. Who am I to argue with decades of established pastry lingo?
There’s no question that laminating seems more like a technique than a “mixing” method, though when you consider that one of the chief aims of mixing is to incorporate fat it all starts to make a little more sense.READ ON