Rich Hollenbeck wrote:
> Is there a distinction between the terms "rolled-in" dough and "laminated"
> dough? Or are they just different words that mean exactly the same thing?
>
> Thanks
>
> Rich Hollenbeck
> Moreno Valley, CA

They're the same thing. I've heard both terms used to describe Danish
pastry, croissant, and puff pastry doughs.