The most helpful guide I found is a YouTuber named "chriscook4u2," who tells her viewers that her recipe, which is from "way, way back," is only a blueprint for the dish, and encourages us all to make them with as much butter and sugar, and in whatever shape, that we'd like.
For my version, I decided to use a basic buttermilk biscuit dough as my building block, which, as it turned out, limited my flexibilty when it came to shaping. (Homemade dough of this type is soft and flaky, and doesn't hold its shape at all when rolled up like a jelly roll and baked as a whole log.) However, it was rich and buttery in all the right ways, especially when baked in that milk and sugar sauce. This sauce step was, by the way, the most baffling, but it works.
As the rolls bake, some of the flour from the dough makes its way into the milk, transforming it into a kind of custard that can be spooned, with as much generosity as you'd like, all over the warm rolls when you're ready to serve. It'll soften their crackling crust, but it's worth it.
<<Get the full recipe for Memphis-style butter rolls here