Problem Rolling Out Rough Puff Pastry

To 'roll out' laminated dough, you generally need to flatten out the dough first.

One technique can be to repeatedly press a rolling pin across sections of the dough to spread/soften the dough. Until the dough is pliable or near the required thickness. This method is usually started along the center line (as if dividing the dough in half), continuing to each quarter (halving again). Rotate the dough, or the rolling pin if you need to keep a specific shape.

Another technique is to roll the dough out to almost or the required thickness before chilling. This is probably more suited when using grated frozen fats.

PS: Depending on the climate, dough can be rested in as little as 20 minutes in a refrigerator/freezer. As it's only to stop the fat melting into the flour.

Do the first couple of book turns straight away when dough first made. The chill for 20 and repeat 3 times to make 5 turns. I freeze and blitz the butter first to make it like tiny gravel. That's the secret.

The longer you leave it out, the softer it will be. If it's too hard for you when taken fresh out of the fridge, let it sit a bit before you attack it. But for most people, they will want to work on it right away because the dough softens up very quickly once you are rolling it.