The document discusses rich rolled-in doughs like Danish, croissants, and puff pastry. It explains that the dough is mixed, chilled, and folded with butter which creates layers during the rolling process. The cold butter turns to steam during baking, helping the product rise along with yeast. Rolling and folding the dough continues to develop the gluten structure. Proper mixing, folding techniques, chilling the dough to relax the gluten, and keeping the butter and dough at equal temperatures are emphasized.

1. Rich Doughs Danish and Croissant