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1
Butter a 9-inch round cake pan and set aside.
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2
Butter a large bowl and set aside.
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3
In a small bowl combine yeast, sugar and water.
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4
Let mixture stand 5 minutes or until foamy and then stir until dissolved.
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5
Stir in buttermilk and egg.
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6
In a large mixing bowl combine 2 1/4 cups flour and 1 1/2 teaspoons salt.
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7
Make a well in the center of the dry ingredients and pour in buttermilk/yeast mixture, stirring to combine.
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8
Stir in 6 tablespoons softened butter and mix on medium high speed using dough hooks on an electric mixer for 10 minutes or mix by hand with a wooden spoon until a soft dough forms.
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9
Put dough on a floured board and sprinkle with remaining 2 tablespoons flour.
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10
Knead until smooth (5 minutes).
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11
Transfer dough to the buttered bowl and cover with plastic wrap and/or a damp towel.
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12
Let rise until double (1 hour).
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13
Slice 1 1/2 pound of the onions into 1/4-inch slices and chop the remaining 1/2 pound onions.
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14
Melt remaining 4 tablespoons butter in a large saucepan over medium high heat.
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15
Add onions, raise heat to high, and cook, stirring for 5 minutes or until onions are soft.
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16
Remove from heat.
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17
Stir in nutmeg and 1/2 teaspoon salt.
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18
Let cool.
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19
Punch down dough and turn onto a floured board.
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20
Roll dough into a 17x10-inch rectangle and brush with 3 tablespoons melted butter.
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21
Spread onions over dough.
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22
Starting at one long edge, roll dough into a log, pressing seam to seal.
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23
Cut into 12 slices.
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24
Arrange slices, cut side up, in the prepared pan and brush with 2 tablespoons melted butter.
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25
Cover with plastic wrap and let rise for 1 hour or until doubled.
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26
Preheat oven to 375F.
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27
Bake rolls for 30-40 minutes or until golden brown.
