Pat out to a 42 x 20cm rectangle. Dot 2/3 of dough with half of butter and fold into thirds. Press down with hands to flatten butter and seal slightly.
Wrap in plastic wrap and chill for 30 minutes. Roll out again to a rectangle and repeat step 2 with remaining butter. Wrap and chill for 30 minutes or until ready to use.
Preheat oven to 240ºC or 220ºC fan. Roll or press dough into a 27 x 20cm rectangle, about 2cm thick. With a sharp knife, cut into 16 squares. Transfer pieces to a floured baking pan. Cover loosely with plastic wrap and leave for 30 minutes. Bake for 20 minutes until light golden. Remove rolls from pan and discard excess butter. Serve warm.