1. Flatten butter or margarine into a rectangle, 3/4-inch thick.
2. Punch down dough again, then roll out on a lightly ﬂoured surface, forming a 10-inch square, with the edges rolled slightly thinner than the center.
3. Place the rectangle of butter or margarine in the center of the dough, and fold all four corners of the dough toward the center, to completely cover the butter or margarine. Roll the “dough envelope” into a rectangle, about 3/4-inch thick, twice as long as it is wide. Fold the bottom one-third up and the top one-third down to the center and seal the edges. Wrap in plastic wrap and chill another 20 minutes. Repeat this step, rolling, folding, and chilling, twice more.