The trick in this recipe is a rich, butter dough and then, an ingenious method of shaving thin sheets of butter off the block, using a cheese slicer to create the butter ‘roll-in’. It imitates the French approach but using Canuck/Yankee expediency. Incidentally, note the use of all-purpose flour (for tenderness) and bread flour (for a bit of chew). Find a great unsalted butter (they're not all equal!) for this recipe and don't ever tell me Pillsbury are better.