Why my butter melt when i proof the pastry

Generally, I proof pastry at around 80 degrees Fahrenheit (I like a nice, balmy 78). If your environment is any more than roughly 82, your butter may melt before the pastry is fully proofed. I assume that's what you meant.

We're going to need more details in order to help. What are you making? and where are you proofing it?

What are you making?