As with puff pastry, butter is layered within the folds of the dough for these herbed rolls. Each time the dough is rotated, rolled, and folded, another three layers of flakiness are created.
1. On a lightly floured surface, roll dough into a 6" x 13" rectangle about ½" thick. Spread butter over dough, leaving a ½" border.
2. Working from one narrow end, fold dough in thirds crosswise, as you would a letter.
3. Rotate dough 90°; roll dough into a 6" x 13" rectangle and fold in thirds again. Rotate, roll, and fold dough twice more. Cover with plastic wrap; chill overnight.
4. Next day, cut dough into 2" squares; place cut side up in an ungreased muffin tin. Cover with plastic wrap; before baking, set in a warm place until doubled in size.