Which method of mixing dough produces layers in the final baked product because of the way fat is incorporated into the mix?

The rolled-in method is used to create layers in the final baked product by incorporating fat in a way that results in a flaky texture, typically found in pastries and laminated doughs. This method involves enveloping a block of fat, usually butter, within a layer of dough and then rolling it out to create multiple layers. During baking, these layers puff up due to steam generated from the moisture in both the dough and the fat, which leads to a light and flaky structure.

This process is essential for items such as croissants and puff pastry, where the distinct layering contributes not only to the texture but also to the overall flavor and visual appeal. The careful control of fat incorporation is what differentiates this method from others that do not produce the same layered effect, providing a unique end product that is prized in baking.