Keep the butter out till it is softened and at room temperature.
Separate the petals of the flowers and remove any stalks, sepals etc.
If the flowers are large, tear the petals, keeping the size of all the flowers uniform to the extent possible. Small dried flowers can be taken as they are.
Shred/ slice the herbs to a uniform and small size
Lay a rectangular piece of cling wrap or parchment paper on a clean, dry flat surface or cutting board. I found cling wrap to be more convenient as it stayed flat on the board and was useful in rolling up the roulande at a later stage.
Sprinkle 1 tablespon of the edible flowers and ½ tablespoon of the herbs on the paper.
Spread the butter gently on the flowers and herbs, and level it with the flat side of knife to about ½ cm thickness. This part is a little tricky but it helps if the butter is soft, so you can put spoonfuls of it on the paper and gently spread it out and then level it.
Sprinkle the other half of the flowers and herbs on top of the butter.
If the butter is very soft, keep the butter (still on the paper) in the fridge for 15 minutes to chill. If you chill it for too long, it will be difficult to roll it as in the next step and you will need it to thaw for a few minutes.
Lift one edge of the butter from the paper (using a knife if required to separate it from the paper) or just lift the cling wrap and roll it - the butter will roll along. Make it carefully into a sausage or spring roll shape.
Wrap the roll in the paper and screw up the ends.
Place in the fridge till required.
To serve, unwrap the butter roulade, and when still cold and firm, slice into small roundels.
See the write up in the post above for serving suggestions.