I'm familiar with the proper steps in making rough puff pastry but I have difficulty rolling out the dough. I'm hoping someone can make suggestions or explain how to do it better.
I find it easy rolling out softer doughs - pastry dough or yeast doughs. Rolling out chilled rough puff pastry dough is very difficult though as the butter is hard, making the dough hard too. It takes a lot to push on the rolling pin to roll to size each time. Raising the my height to apply more pressure helps some but not enough.
I'm pretty new to making rough puff pastry so maybe I'm doing something wrong? It's not something I plan to make that often but it would be nice as a dough for Guinness Irish stew.