Buttermilk-onion Pull-apart Rolls

Total Time: 3 hrs 35 mins Preparation Time: 3 hrs Cook Time: 35 mins

Ingredients

• Servings: 12
• 11 tablespoons unsalted butter, softened, plus more for the bowl, plus 5 tablespoons melted
• 1 (1/4 ounce) envelope active dry yeast
• 1 tablespoon sugar
• 2 tablespoons warm water (105 f to 110 f )
• 3/4 cup buttermilk
• 1 large egg, lightly beaten
• 2 3/4 cups plus 2 tablespoons all-purpose flour, plus more for the surface and pin
• 2 teaspoons salt
• 2 lbs sweet onions, such as rio (1 1/2 pounds cut into 1/4-inch slices, 1/2 pound finely chopped)
• 1/8 teaspoon freshly grated nutmeg

Recipe

• 1 butter a 9-inch cake pan using 1 tablespoon softened butter. butter a large bowl; set aside. stir together the yeast, sugar, and warm water in a small bowl; let the mixture stand until foamy, about 5 minutes. stir until dissolved. stir in the buttermilk and egg.
• 2 mix 2 3/4 cups flour and 1 1/2 teaspoons salt in the bowl of an electric mixer fitted with the dough hook. make a well in the center. pour in the buttermilk mixture; mix to combine. add 6 tablespoons softened butter; mix on medium-high speed until a soft dough forms, about 10 minutes.
• 3 scrape the dough onto a lightly floured work surface; sprinkle with the remaining 2 tablespoons flour. knead the dough until smooth, about 5 minutes. transfer to the buttered bowl. cover the dough with a clean kitchen towel; let rise in a warm place until doubled in bulk, about 1 hour.
• 4 melt the remaining 4 tablespoons softened butter in a large saucepan over medium-high heat. add the onions; raise heat to high, and cook, stirring often, until soft, about 5 minutes. reduce heat to medium; cook, stirring, until golden brown, about 30 minutes. stir in the nutmeg. season with 1/2 teaspoon salt. let cool.
• 5 punch down the dough, and turn out onto a lightly floured work surface. with a lightly floured rolling pin, roll the dough into a 17 x 10-inch rectangle, and brush with 3 tablespoons melted butter. spread the onions evenly over the dough. starting on 1 long side, roll the dough into a log. press the seam to seal.
• 6 cut into about 12 slices, about 1 1/4 inches thick each. arrange the slices, cut sides up, in the buttered pan, and brush with remaining 2 tablespoons melted butter. cover loosely with plastic wrap. let rise in a warm place until doubled in bulk, about 50 minutes.
• 7 preheat the oven to 375°f bake the rolls until golden brown, about 35 minutes. immediately invert the rolls onto a wire rack. serve warm.