Which of the following is part of the rolling in procedure in rolled dough?

The rolling in procedure in rolled dough involves the process of enclosing fat within the dough. This technique is essential for creating laminated doughs, which rely on the layering of fat and dough to achieve a flaky and tender texture upon baking. During this procedure, the dough is rolled out and then a block of fat is placed on top, followed by folding and rolling the dough to create layers. These layers expand during baking due to steam, resulting in the characteristic texture of pastries like croissants and puff pastry.

The other options do not accurately describe parts of the rolling in procedure. Deflating the dough is counterproductive to creating the layers necessary for laminated dough, baking it for a short time does not pertain to the rolling in process, and adding sugar is not a requirement of rolling in but rather an ingredient consideration for flavor. Therefore, enclosing the fat is a crucial step in this technique, highlighting why it is the correct answer.