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1
In a saucepan, melt 3 tablespoons of the butter.
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2
Add the milk and sugar and heat just until warm.
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3
Transfer to a large bowl, stir in the yeast and let stand until foamy, 5 minutes.
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4
Stir in the flour and 1 1/2 teaspoons of salt until a sticky dough forms.
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5
Turn the dough onto a lightly floured work surface and knead until smooth, 5 minutes.
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6
Oil the bowl and return the dough to it.
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7
Cover with plastic and let stand in a draft-free spot until doubled in bulk, about 1 hour.
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8
Butter a 10-inch tube or Bundt pan.
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9
Punch down the dough and divide it into 4 pieces.
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10
Roll each piece into a 12-inch log and cut each log in 12 equal pieces.
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11
Roll each piece into a ball.
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12
Heat 1 tablespoon of the butter in a skillet.
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13
Add the onion and cook over moderate heat until softened, 6 minutes.
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14
Stir in the mustard, chives and thyme.
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15
Add the remaining 4 tablespoons of butter; stir until melted.
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16
Season lightly with salt and transfer to the large bowl to cool slightly.
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17
Add half of the dough balls and turn to coat with the onion mixture.
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18
Arrange the balls in the bottom of the pan.
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19
Repeat with the remaining dough balls.
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20
Cover loosely with plastic wrap and let stand until risen to the top of the pan, about 1 hour.
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21
Preheat the oven to 425.
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22
Bake the bread in the lower third of the oven for 25 minutes, or until golden.
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23
Cover the pan loosely with foil, reduce the oven temperature to 375 and bake for 30 minutes longer, or until risen.
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24
Let the bread cool in the pan for 15 minutes.
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25
Set an inverted plate on top and turn the bread out onto it.
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26
Set another plate on top and invert the bread so it's right side up.
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27
Break into rolls or cut into slices.
