We use the laminate method for our Danish rolls. Butter is layered on top of the dough which is then
folded over itself and allowed to rest. It will then be rolled out and layered with butter, folded over and
allowed to rest again. This results in the distinctive layers of goodness that is found in pastry dough,
danish dough, and croissants. The difference is that puff pastry has no yeast, and the total amount of
folds and turns is different with each dough.