"You want to make best possible use of the dough without having to collect all the in-betweens and knead it together and roll out again,” says Lersch. “It’s rea

"You want to make best possible use of the dough without having to collect all the in-betweens and knead it together and roll out again,” says Lersch. “It’s really about saving time.” In addition to time, every baker knows that after two or three rollings, the dough becomes too tough to make a good cookie. See also: biscuits.