look up croissant recipes. The are in the classic French way made from a rolled
dough that is spread with
real butter, folded over on itself rolled again then repeat the butter/fold
over/roll a number of times. Julia Child's did it quite well, because, i have
always assumed this was a classic French pastry methodology.

--
Laura

-Sautéed poo is still poo!

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"Richard Hollenbeck" > wrote in message
news:1dBQh.3595$jZ3.3396@trnddc06...
> I'm taking a baking class and last night my instructor mentioned something she
> called "rolled-out" dough. Then she reminded the class about laminated doughs
> and rolled-in doughs where the fat is "rolled-in" to form the layers like in
> croissants and pastries. She said "rolled-out" is the opposite, though I
> can't imagine what that would be. She called it a "reverse method." I didn't
> understand her explanation and I was hoping somebody in this forum could shed
> a little additional light on the subject. It is, as she said, not in our
> book. Does anybody want to help me with this one? Thanks.
>