Your wish...
"Puff pastry and other layered doughs have their own imported rolling pin that does a masterful job of spreading the chilled butter beneath the dough. It has 3/16-inch grooves running lengthwise on the 4-pound plastic roller and is made by a French firm, Tutove. It is very expensive, but worth it if you are deep into puff pastry. The twenty two rounded ribs separating the grooves push the butter ahead as the pin is rolled. With it there is less wear and tear on both the dough and the butter. The butter always seems to be better behaved under its influence." (weinoo - and who doesn't want to see butter better behaved!)
