Poofing laminated dough
I made laminated danish dough in my baking class years ago, and I remember it worked well all but one time. The one time, during the proofing stage, all of the butter melted out. Today I tried to make cinnamon rolls at home. The dough was working perfectly until the proofing stage, at which time a lot of butter melted out (I proofed at about 85 degrees, definately warm enough to melt butter). The rolls still looked fine (not over proofed), so I baked them. The resulting rolls are limp and flat. Should I have proofed them at less than room temperature?