Share a little about the ingredients and techniques used to create this dish/item. Flour, butter, butter, butter.... yeast, milk, water, and oh yeah butter. What are you most proud of? The fact that I made them! What advice would you give someone starting this project? If you keep your house cold like mine, between 60-65 degrees, worry less on the butter getting too warm and worry more on the butter and flour not being warm enough. I think next time I make these I will take the butter out and let it warm up a bit before I put it in the mixer, I still had like chunks the last time. Oh, and make sure you let the dough warm up a bit before rolling it, to avoid cracking the butter in the dough layers.