Southern Kitchen reader Ruth Sorrells introduced me to the butter roll; she told me her grandmother used to make the dish and she's struggled to find the right recipe for it — anywhere.

Turn dough out on lightly floured surface and roll into a long rectangle that is roughly 9 inches by 12 inches. Use a spatula or your fingers to spread the softened butter over the dough ...

To make a better roll ... It all melts out again, but now the rolls are frying in butter and the sugar is burning at the bottom. This combo will never succeed, because butter will always melt ...

But if you're just making compound butter independently, you can roll it in parchment paper and bung it in the fridge or freezer until it's firm and you're ready to use it. As former Food & Wine ...

Southern Kitchen reader Ruth Sorrells introduced me to the butter roll; she told me her grandmother used to make the dish and she's struggled to find the right recipe for it — anywhere.