>I think the difference bet. the oil and butter is the degree of solidity
>when it goes in the oven.  Butter that is creamed into a recipe would give
>a puffier product than melted butter added to a recipe.  Do we know if
>other oils than olive get solid in the fridge?  I know Canola does not.  I
>think working with cold, solid oil and chilled dough would get you the same
>or better results than cooking with butter.

Coconut oil gets solid in the fridge. But I believe its pretty high in
cholestrol.

Aradhana Mehta